Food Processor Sticky Lemon Slice - a variation of an Alison Holst recipe (tweaked by a EBBer)

BASE
2 cups Plain Flour
1/2 cup Icing Sugar
150g Cold Butter,cut into cubes

TOPPING
1cup Sugar
Rind of 1 Lemon
4 Eggs
1/2 cup Lemon Juice
1/4 cup Self Raising Flour

Original Recipe

Lemonade Cordial

I tripled this recipe

Rind of 2 lemons

1 cup sugar

1 cup water

1/2 cup freshly squeezed lemon juice

Boil the lemon rinds with the sugar and 1 cup of water for 5 mins

(I lightly peeled the lemons rinds off with a peeler so used no pith)

Allow to cool

Add lemon juice

To serve, pour a tablespoon (or two lol) of the cordial over ices cubes and add water.

Store in the fridge.

I used sterilised old glass jars.

Recipe from Country Womens Association Preserves Cook Book

Lemon Cake

250g butter
2 tsp grated lemon rind (I add more)
2 ½ C castor sugar (or just white)
6 eggs (yep – that’s right!)
2 ¼ C flour
2 tsp baking powder
¾ C sour cream

Topping

½ C lemon juice

½ C white or castor sugar

Cream butter and sugar together and add lemon rind
Beat in eggs one at a time, then stir in sifted dry ingredients
Mix well then fold in sour cream
Bake in a deep cake tin – approx. 22cm for 1 ½ to 1 ¾ hrs (NOTE from Angela – I usually cook it on fan bake and set the timer for ¾ hr, then check to see if it’s done. I also usually use a ring tin, so it probably takes less time to cook)
When warm, pour over a mixture of ½ C lemon juice and ½ C white/castor sugar

LEMON BUTTER

I doubled this recipe

4 Lemons

125gms Butter
2 Cups Sugar
4 Eggs Beaten

Squeeze lemons and strain the juice
Melt butter in a double boiler
Stir in sugar and lemon juice until sugar is dissolved
Add eggs, whisking quickly

Place over boiling water and cook, stirring until mixture thickens
Pour into sterilised jars

I did not use a double boiler

recipe from EDMONDS COOKERY BOOK