This week: Nectar Cafe's citrus slice.
Base:
250g flour
180g sugar
zest of one lemon
150g cold butter, diced
Filling:
8 eggs
450g sugar
¾ cup lemon juice
¼ cup orange juice
4 Tbsp flour
To make the base:
Put flour, sugar and zest into the food processor, add the butter and process until it forms a ball. Add a little cold water if needed. Press mixture into a prepared 20cm x 30cm tin. Bake for 20min at 180degC.
To make the topping:
Beat eggs and sugar until creamy. Stir in the lemon and orange juice and fold in the flour. Pour mixture over the cooked base. Return to oven and bake at 180degC for 15min, then lower oven to 150degC and bake a further 30min.
Requested by Brenda and Laura-Jane Botting, of Mosgiel. Co-owner Angela Bates and chef James Roberts, of Nectar Cafe, in Princes St in the Exchange, have supplied this recipe.
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 181, Dunedin,or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
