I’ve been experimenting with surplus fruit and a dehydrator recently. My myer lemon tress have fruited madly all summer and now I have several very pretty little jars of myer lemon dust calling to me from my pantry.
For the lemon dust I simply peel a fine layer of the clean outer yellow skin from the lemons with none of the white pith. They are home grown so I know there is no chemicals on them. Then layer that into the trays of the dehydrator and run it for several hours until they are fully dehydrated and crispy. I then blended it to a fine powder in the small bowl of the kitchen wizz. I tried the spice ginder first but the pieces got trapped under the blade and weren’t blended evenly. The rest of the lemon can be cut, squeezed and frozen in ice cube trays to use later in the year.
Then I got enthusiastic with using the lemon dust. It’s very useful in savoury dishes but I wanted to try something sweet and decadent. This old favourite dessert slice recipe came to mind that’s usually made with fresh strawberries in season and a touch of vanilla. Blueberry and extra lemon is now a favourite and as a bonus it will keep in the fridge a little longer.
Blueberry lemon slice
- 1 x 250g packet plain sweet biscuit (such as Marie biscuits)
- 120 g butter (melted)
- 1/4 cup raw caster sugar
- 4 t lemon dust or the rind of 2 lemons (Half goes in the base and half in the filling)
- 2 free range egg yolks
- 1 can sweetened condensed milk
- 1/2 cup lemon juice
- 1 cup blueberries (frozen or fresh)
- Crush the biscuits in a food processor or in a plastic bag with a rolling pin.
- Mix half the lemon dust (or rind) with the biscuit crumbs and sugar. Add enough melted butter that it is damp and will press together but not overly wet.
- Grease and/or line an 8×8 slice or cake pan then press the crumb mixture into the base. Bake for 10 minutes at 180 c. Remove from the oven and allow to cool.
- In a clean bowl mix the egg yolks, condensed milk, lemon juice and the second half of the lemon dust (or zest). Whisk the mixture with a fork until it’s smooth and thick. Then fold in the blueberries, do this carefully especially if they are frozen so they don’t discolor the batter too much.
- Pour the blueberry mix onto the cooled base and spread it out evenly by tilting the pan and allow it to run right to the edges. Bake for another 15 minutes at 180c by which time it will just be starting to set.
- Allow the slice to cool at room temperature then chill in the fridge for a couple of hours. After that time you can cut the slice and serve.
- Store the bars in the fridge.
Tips for blueberry lemon slice
This slice is fairly easy to make and quite forgiving to a few variations. Having said that, I do add and mix the butter in batches rather than all at once to get the right consistency in the crumb base. Brands will vary a little by country and can affect the amount of butter needed a little.
Also I always grease the tin but don’t always remember to line it. This week I forgot and all the slices came out without breakages after being cooled in the fridge but lining does make it easier to lift it out and cut. It also avoids cutting onto the delicate surface if you use non stick tins.
After eating my fill fresh from the picking basket I think this lemon blueberry slice could become one of my go-to recipes when blueberries are in season. Do you have a favourite berry recipe?