We recommend using fresh lemon juice as it affects the flavour massively. The lemon juice you get in a bottle contains preservatives and has oxidised, so it tastes slightly bitter compared to bright, freshly squeeze lemon juice.

The lemon slices are ready when they are crisp and not damp to the touch, translucent and golden yellow. Grease the tin and then line with baking paper, leaving the paper overhanging on each side to assist with removing the slice from the tin once it’s ready to slice up. Cut the lemon in half lengthwise instead of widthwise (option 1). If you’re like most people, you probably cut a lemon in half at its fattest section in the middle. However, if you cut it from end-to-end lengthwise, you’ll expose far more of the interior of the fruit, and therefore make it much easier to extract more juice. [2] X Research source Use pure icing sugar(as compared to icing sugar mixture) as it will set the frosting firmer than icing sugar mixture. A firmer icing is best when sending the slice in school lunch boxes.Stand the lemon upright and cut it into quarters. Place the lemon vertically on the cutting board so that the now-flattened top or bottom is facing up at you. Cut straight down through the lemon with your knife to cut it in half lengthwise, then rotate the lemon 90 degrees and make another downward cut to create 4 equal sections. [6] X Research source Brilliant! Simply brilliant. I am a tentative baker now that I’m Celiac and your recipes and tips have been inspiring and so helpful. I first tried your lemon curd and it was A-mazing with Meyer lemons! Sweet and tart lemon coconut squares with sweetened condensed milk, covered with a creamy icing sugar and lemon frosting.

A classic baked creamy lemon slice made with just 5 ingredients - sweetened condensed milk, eggs, lemon juice, cookie crumbs and butter! This family favourite slice takes less than 10 minutes to prepare... and tastes AMAZING!!! Feel like eating something nice and sweet, but don't feel like turning on the oven or spending a long time in the kitchen? This Australian dessert called lemon slice might be exactly what you are looking for. Or try the Lamington Cake!Blended whiskies are much more suitable than malts to be mixed in drinks, as malts are much stronger tasting and refined. Could I used a base from another of your recipes, like the base mixture from the Peppermint Slice instead of this base? (I prefer to bake from scratch instead of using crushed biscuits) ? Would it taste ok? It seems there isn't any peppermint flavours or anything in the base of the peppermint slice? Lemon powder adds so much flavour to baked recipes and buttercreams without adding excess moisture.

You can start making this layer as soon as you pop the biscuit base into the oven as it will also need to cool before you can spread it over the cooled first layer.Bring the lemon up to room temperature if it's chilled. The juice will flow more easily if the lemon is warmed, so let it come to room temperature on the counter, place it in warm (not boiling) water for 3-5 minutes, or microwave it for no more than 10-15 seconds. Made in under an hour, with 5 simple ingredients that you probably already have, it's perfect for entertaining, fundraisers, or just when you need a late night treat. Why You're Going To Love This Recipe And if you’ve still got lemons to use up, you might like to add these recipes to your “must try” list too: Use pure icing sugar (as compared to icing sugar mixture) as it will set the frosting firmer than icing sugar mixture. A firmer icing is best when sending the slice in school lunch boxes.