Gluten Free
Lactose Free
Comfort food
· Shared by
Amanda Clacy
I had the privilege of working alongside spur: on a project that aimed to identify how we can draw on the experiences and preferences of elderly people to develop solutions that allow them to stay connected with their loved ones and the world around them, even when they are physically separated due to illness or geography.
I make this slice every Autumn when the lemon trees on our homestead are in season. I love the process of tending the citrus trees, picking the fruit, and thinking of creative to use them. Lemony Lemon Slice is always a homestead favourite as it reminds my husband of his grandma's cooking back in New Zealand.
Base:
· 1 cup Nuttelex/dairy free butter (or can use regular butter for traditional option)
· 1/2 cup (100g) raw sugar
· 2 tsp vanilla extract
· 1/2 tsp salt
· 2 cups + 2 Tbs (265g) gluten-free plain flour (sifted)
Filling:
· 2 cups (400g) white sugar
· 6 Tbs gluten-free plain flour (sifted)
· 6 large eggs
· 1 cup fresh lemon juice (approx. 4 lemons)
1 · Melt the Nuttelex.
2 · Mix sugar, vanilla, and salt into melted 'butter'.
3 · Stir in flour 1/2 cup at a time to avoid lumps and make a nice even dough.
4 · Press dough into a lined slice tin (tin needs to be at least 5cm deep).
5 · Bake in 180 degrees celsius oven for 15-20 mins, or until golden. Place aside to cool while preparing filling
6 · Mix sugar and flour in a bowl.
7 · Stir in eggs one at a time.
8 · Stir in lemon juice.
9 · Gently pour filling mixture over the base. Tap gently to remove any air bubbles.
10 · Bake at 180 degrees celsius for 20-30 minutes, or until filling is set in the middle.
11 · Serve chilled.
Recipe shared by
Amanda Clacy.
Dr Amanda Clacy is a dedicated mental health researcher with a passion for human-centered research and the pursuit of practical outcomes that can improve the way we support one another as we progress through life.
Recipe attributed to
