Monday, April 30, 2012

Allergy free lemon slice recipe

  • 150g Nuttlex
  • 1/2 tsp vanilla extract
  • 1/3 cup caster sugar
  • 1 tbsp cornflour
  • 1 1/3 cups Orgran All Purpose Flour
Lemon topping
  • 4 tsp Orgran No Egg whisked with 120 mls water
  • 1 tsp finely grated lemon rind
  • 1/3 cup Orgran All Purpose flour
  • 1 1/3 cups caster sugar
  • 2/3 cup lemon juice
  • 1/2 tsp gelatine or pectin
  • Optional: yellow food colouring
  • Icing sugar mixture, to dust

  • Preheat oven to 180°C/160°C fan-forced.
  • Grease a 3cm-deep, 16cm x 26cm slice pan.
  • Line with baking paper, allowing some overhang.
  • Melt the Nuttlex in a small saucepan.
  • Set aside to cool then pour into a mixing bowl.
  • Stir in the vanilla and sugar.
  • Sift the flours over Nuttlex mixture.
  • Using a spoon, stir until soft and somewhat crumbly dough forms.
  • Transfer the dough to the prepared pan.
  • Press the dough into the pan with the back of a spoon.
  • Bake for 15-20 minutes or until golden.
  • Remove the base from the oven.
  • Set aside to cool.
Lemon topping
  • Whisk Orgran No Egg mixture, lemon rind, flour and sugar together until smooth.
  • Add lemon juice, gelatine or pectin and if you'd like a yellow colour a few drops of food colouring (natural or not).
  • Whisk to combine but make sure there are no bubbles on top before pouring.
  • Pour the lemon mixture over the base.
  • Bake for 15-25 minutes or until the topping has just set.
  • Cool completely in pan.
  • Dust with icing sugar.
  • Cut into pieces to eat.

  • The food colouring adds the colour that the eggs would have.
  • Some of these points I learnt along the way - the bubbles for example - so please excuse my final product. Tastes nice though.

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