The return of the man ‘flu + lemon slice

It’s that time of the year again – man ‘flu season. The season where husbands everywhere become incapable of fetching themselves a glass of water because, cough cough cough, they’re sick. Anything that requires getting off the couch is too hard, and besides, they need to ‘rest’. But when given the chance to rest, child free, they instead choose to go and stand on the sidelines in the cold and damp and watch rugby. That’s how it goes in my house anyway. It’s not the first time we’ve dealt with it either, last year was also particularly bad, so once again I’m forcing the vitamin C down with something lemony.

This lemon slice is so easy. A quick spin in the cake mixer for the base, and the filling is just whisked together. It’s nice and tart but you can up the ante with some extra lemon zest. I can’t guarantee it will cure the man ‘flu, but they can’t whinge if their mouth is full, so it’s a win.

For the base

Ingredients

250g butter, at room temperature
½c sugar
2c flour

Method

Preheat the oven to 180°C and grease and line a 9×13″ tin with baking paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy.
Add the flour and mix on low until just combined.
Tip the dough onto a floured bench and lightly knead into a ball.

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Press it into the tin, making sure you build up a crust. This is super important, otherwise the filling will seep down the sides and you’ll end up with a filling/crust/filling sandwich.
Bake for 20 minutes, or until the crust is lightly browned. Remove from the oven (leave it on) and prepare the filling.

For the filling

Ingredients 

4 large eggs (I used size 7)
1½c sugar
2 tablespoons lemon zest (or more if you prefer)
¾c lemon juice
¾c flour

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Method

Whisk everything together until it is well combined.
Pour it very carefully into the crust, making sure it doesn’t run over the edge.
Bake for about 30 minutes, until the filling is set.
Cool completely before slicing. Dust with icing sugar if that’s your thing.

Store in an airtight container in the fridge for up to one week.

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Notes

  • Recipe barely adapted from Ina Garten, the Barefoot Contessa

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