Today’s post is a little bit of sweetie love for the always enticing ‘Sweet Adventures Blog Hop‘, hosted this month by the lovely Jennifer from Delicieux. My entry is another old favourite that I found on the side of a tin of condensed milk a while ago. It’s not rocket science and is easy to throw together while you are doing other things and uses everyday, household ingredients.
It’s called lemon slice but it tastes much more like a baked lemon cheesecake. The base is a bit like shortbread and the filling is that lovely, tart lemon flavour that is so often associated with lemon curd. I’ve added my own little twist to this recipe with a teaspoon of dried lavender that I ground lightly in the mortar and pestle. We recently visited Kangaroo Island and picked up a mountain of amazing things to cook with like honey, lentils and dried lavender from the Emu Bay lavender farm so I’ve been looking for an opportunity to have a play with it as it smells wonderful.
I’ve played around with this combination of flavours before and I just love it. I love the fragrant edge the hint of lavender brings to the dish without being overly intrusive. I have some culinary lavender which I used in this recipe but it’s easy enough to use some out of the garden, just be sure it hasn’t been sprayed with anything nasty and has been allowed to dry out. I keep a couple of bunches above the stove in our kitchen which I can grab when I need it. Of course, if you don’t like lavender then you can just leave it out, it will still taste amazing – they don’t put recipes on the sides of cans for nothing!
- 1.5 cups plain flour
- ½ cup icing sugar
- 150g melted butter
- 1 tin condensed milk (395 grams)
- 1 large egg
- 1 tbspn lemon zest
- ¾ cup lemon juice
- 1 teaspoon finely ground lavender (*optional)
- 2 tbspns plain flour
- 1 tspn baking soda
- Pre-heat your oven to 180 degrees centigrade.
- Combine flour, icing sugar and butter to form a dough-like consistency.
- Press out into an ovenproof tray, about 20x20cm should do it.
- Pop in the oven for about 10-15 mins, until the base starts to brown lightly.
- While you are waiting for the base to brown, combine condensed milk, egg, zest, juice, lavender and flour and mix well.
- Add the baking soda and watch everything fizz.
- Give everything another stir and then pour on to the prepared biscuit base.
- Cook for about 25-30 minutes, until the top has set and browned slightly.
- Remove from the oven and allow to cool. Pop in the fridge to allow everything to firm up nicely.
- Serve dusted with a little icing sugar and a cup of Earl Grey.
THIS POST IS PART OF THE SWEET ADVENTURES BLOG-HOP
Thanks to Jennifer from Delicieux for hosting this months festivities
PLEASE FOLLOW THIS LINK TO VIEW ALL THE OTHER AMAZING RECIPES