John Myers
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Lemon Slices
The perfect lemon slices recipe with a picture and simple step-by-step instructions.
For the shortcrust pastry:
- 400 g Wheat flour type 405 or 550
- 250 g Butter
- 1 pinch Salt
- 80 g Sugar
- 2 Eggs size M
- 50 g Flaked almonds
- 1 tbsp Cold water
For covering:
- 8 Eggs size M
- 4 Organic lemons
- 60 g Wheat flour type 405 or 550
- 500 g Sugar
- Knead the flour, butter in flakes, salt, sugar, baking powder, eggs, almond flakes and cold water to form a smooth shortcrust pastry and wrap in cling film and put in the fridge for about 30 minutes.
- Preheat the oven to 175 ° C (convection: 150 ° C).
- Grease a drip pan in the oven (approx. 32 x 39 cm) and dust with flour. Roll out the shortcrust pastry into a rectangle on a floured work surface. Place the dough in the drip pan and prick several times with a fork. Place baking paper on top and weigh down with dry peas (or lentils). Pre-bake in the preheated oven on the middle rack for about 20 minutes. (Remove the dried fruit again).
- For the topping, wash the lemons and finely grate the peel, squeeze out the juice. Mix the flour with sugar. Add the eggs, lemon zest and juice and mix everything together well, pour immediately onto the pre-baked base. Bake in a preheated oven at 150 ° C (convection: 125 ° C) for about 25 minutes until the lemon topping is firm. Take out and let cool, dust with icing sugar. Cut into rectangular pieces and serve.
- Whipped cream can be added if you like.
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