Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo: Pam Jones
103 The Store’s sticky lemon slice
Ingredients
Base
2 cups plain flour
1 cup icing sugar
250g butter
Lemon topping
3 cups caster sugar
6 large eggs]
4 Tbsp of plain flour
juice and zest of 6 large lemons
Method
Put flour, icing sugar and butter in processor and mix until crumbly. Pour into a 22cm x 33cm Swiss roll tin that is well lined with baking paper
Bake at 180degC until starting to go a pale gold colour and slightly brown at the edges (about 15 minutes). Remove from oven.
Lemon topping
In the same food processor beat sugar, eggs, juice, zest and flour together and pour on to baked base.
Bake at 180degC until cooked — when starting to brown lightly on top and no longer wobbly — about 30 minutes.
Recipe requested by Jan Barron, of Mosgiel. Recipe provided by 103 The Store, Roxburgh.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
