Sweet and tangy raspberry lemon slice is the perfect alternative to other decedent desserts.
The perfect alternative to all those chocolate desserts is this sweet and tangy recipe for lemon and raspberry slice. With a crisp crust and light and refreshing lemon custard, it is the perfect indulgence for everyone to enjoy.
Serves: 24 slices
Time: two hours
- 225g of unsalted butter
- 1/ 2 cup white sugar
- 2 cups flour
- 1/ 4 teaspoon salt
- 1 teaspoon lemon zest
- 2 tablespoons white sugar
- 1/4 cup lemon juice
- 2 teaspoons cornflour
- 1 cup raspberries
- 7 eggs
- 3 cups white sugar
- 2 tablespoons grated lemon zest
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Powdered sugar, for dusting
Pre heat the oven to 180ºC and lightly grease and line a baking pan. Using a mixer fitted with a paddle attachment, mix the butter and sugar together on medium speed for two minutes. Add the lemon zest and mix for a few seconds.
In a separate bowl, mix the flour and salt. With the mixer on low, add the flour mixture to the butter. Place the dough onto a well-floured board and gather into a ball and transfer to the baking pan. Using your fingers, evenly press and flatten the dough into the baking pan. Put the dough in the fridge for 15 minutes to chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Cool the crust in the baking sheet on a wire rack for about 30 minutes, until the dough is slightly firm.
Put the sugar, cornflour and lemon juice in a small saucepan and whisk together. Add raspberries to the saucepan. Cook over medium heat, whisking constantly until the puree has broken down and thickened, and has started to bubble. Strain the hot thickened puree and throw out the seeds. Set the puree aside, at room temperature until ready to use.
Whisk together the eggs, sugar, lemon zest and flour until combined. Gradually add the lemon juice and whisk until combined. Pour over the crust. Add tablespoon of raspberry puree around the entire surface of the lemon mixture. If you would like, drag a tooth pick across the surface to create swirls.
Bake for 30-35 minutes and let cool.
Cut into squares and dust with powdered sugar.
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