Allergy free lemon slice recipe

Ingredients

Base

• 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

Method

Base

• 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.

Notes

• 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.