Chelsea Lemon Slice

Method

1. 1

   In a food processor mix the butter, flour and Icing Sugar until it forms a soft dough around the blade. Press into the base of a baking paper lined 20x30 cm sponge roll tin. Bake at 180°C for 15 - 20 minutes until lightly golden. Mix Caster Sugar, lemon juice and rind, custard powder, baking powder and eggs in the food processor until well combined.

2. 2

   Carefully pour over the warm pastry base and bake a further 25 minutes until set. Cut into slices when cold and if desired sprinkle with Icing Sugar.