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Lemon & Blackberry Slice

Saturday, April 14, 2018 20:02
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In all truth my favourite flavour of all baked goodies has to be lemon, followed closely by chocolate . . .  I would actually be very hard pressed to choose between the two, but I (hand to heart) have to admit that lemon has a slight edge over chocolate. 

This means that I will choose a lemon slice over a brownie, lemon cake over chocolate cake, lemon muffins over chocolate muffins, and lemon meringue pie instead of chocolate cream pie . . .  every time.  YES, every single time.  It brings a slight tear to my eye that I would ever have to choose between the two, but alas, you really cannot have it all.

Lemon Slices are my absolute favourite of all baked squares.  ABSOLUTE.  And no wonder . . .  with their crisp shortbread cookie type of base . . .  and that wobbly lemon curd topping.  What’s not to totally love about that combination!

These are fabulous and are really simple to make.  The crust is a buttery crumb that you press into the pan and bake . . .  the lemon filling a simple mix that you pour over top of the baked base . . .

Blackberries and lemon are a fabulous combination . . .  both in flavour and colour.  Today I chose to add a layer of blackberry flavour in between the crust and the topping by way of some blackberry conserve . . .

Not only does this add colour and interest, but it also adds an additional layer of flavour . . .

Just look at that  . . .  with its crisp buttery base and that lovely lemon topping  . . .  with that ribbon of blackberry in the middle.  Oh boy  . . .

Beautiful for a special tea party if you are planning one, and beautiful just enjoyed as a part of your weekend indulgence . . .

Oh, I do love to pull out the stops a tiny bit at the weekend, and these were the perfect way to do just that.  I think you will agree.

*Lemon & Blackberry Slices*
Makes  15 squares

 A butter, almost shortbread type of base, topped with sweet blackberry conserves,  with a tangy lemon curd topping baked on top.  Delicious. 

For the base:
280g of plain flour (2 cups)
225g of cold unsalted butter (1 cup, or 2 sticks)
42g sifted icing sugar (1/3 cup)
1/4 tsp fine sea salt 

For the jam:
6 heaped dessert spoons blackberry conserves (about 3/4 cup) 

For the lemon curd topping:
281g of granulated sugar (1 1/3 cup)
the finely grated zest of one un-waxed lemon
1/2 tsp baking powder
3 TBS plain flour
3 large free range eggs
the juice of 2 1/2 lemons (1/3 cup) 

Icing sugar to dust 

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter an 11 by 7 inch baking dish,  Dust with flour, shaking out any excess.  Set aside.  (Alternately you can line with foil and butter and dust the foil, leaving an overhang to lift the slices out when done.) 

Whisk the flour, icing sugar and salt together in a large bowl.  Cut the butter into cubes and drop it in.  Rub it into the flour mixture with your fingertips until you have coarse crumbs.  Press this mixture into the prepared baking tin.    Bake in the preheated oven for 15 minutes, just until it is firm.  Remove from the oven. 

Whisk together the granulated sugar, lemon zest, baking powder and flour for the lemon topping.  Beat in the eggs and lemon juice until smooth.  Set aside. 

Stir the jam together in a bowl with a fork to loosen it.  Spread this over the warm base.  Pour the lemon mixture over top and return the pan to the oven.  Bake for an additional  25 to 30 minutes, until it is set and lightly browned.  Remove from the oven and set the pan on a wire rack to cool completely before removing from the pan.  Dust with icing sugar.  Cut  into squares to serve. 

Of course you can leave the jam layer out altogether and you will still have a pretty darned tasty slice. If you are not fond of blackberry, you could do raspberry or strawberry, both go very well. These are a crisp buttery, unctuously tart, sweetly ribboned taste sensation that nobody will be able to resist!  Bon Appetit!  (They scream spring to me!) 

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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