A delicious and tangy lemon and blueberry slice, with a crunchy biscuit base topped with fruit and a citrus custard layer.
I first published this recipe some years back, the original was created to make use of a surplus of homemade citrus dust, an incredible useful flavouring made by dehydrating then blitzing citrus skins.
Today I gave the slice a revamp using fresh lemons in place of the lemon dust. It’s still delicious but the lemon zest is an easier ingredient to get hold of meaning these are likely to end up filling the biscuit tins more often.
MAKING THE LEMON AND BLUEBERRY SLICE
This is a two layered slice recipe, a classic biscuit base and a soft custardy layer full of fruity goodness. In this case we’ve used blueberries which are in season here in Australia for most of the year with fresh fruit available from July through to April peaking in the spring and summer months.
I also always keep a packet of frozen blueberries in the freezer, they are packed full of nutrients and work well in this slice recipes. They are also handy to have on hand for muffins, pancakes and smoothies.
This slice starts with a packet of plain purchased biscuits, it would be delicious made with homemade too of course, something like my old fashioned gingernuts would work well but I just can’t bear to crush them up when they look so good as they are.
Commercial plain biscuits here in Australia like Marie biscuits, digestives or milk biscuits all come in a convenient 250g packet. To crush them quickly do it in a food processor. If you prefer to do it by hand put them into a ziplock bag, seal it, place on a chopping board and hit with a wooden rolling pin. I get them started by crunching them up by hand first once they are in the bag. This does take a while but you can get a fine crumb this way too.
The top layer comes together quickly in one bowl. While I do make recipes with raw eggs from times to time many people prefer to only eat them cooked. I like that the ‘custard’ topping in this one is cooked off and sets in the oven during the second bake.
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