![]() Next, the condensed milk, butter, lemon zest and a couple of teaspoons of the lemon juice get microwaved until the butter is mostly melted. Then you’ll need to zest the lemons and juice one of them. Clip the edges down with binder clips if you have some, this stops them from flapping around and getting in the way. I like to spray the pan with cooking spray and then use two long strips crisscrossed along the bottom of the pan, leaving some hanging over the edges so we can use them to lift the slice out later. You’ll need to start by lining an 8″/20cm square cake pan (or roughly equivalent sized slice pan) with baking paper. If you just skip the curd, you can add some extra lemon zest to the icing for that extra bit of flavour. You’ll also need to skip the lemon curd topping, or use an egg free/vegan lemon curd. ![]() A lot of gluten free biscuits are also egg free and dairy free. To make this egg free, make sure you use egg-free biscuits. ![]() To do that, mix 250-300g of sifted icing sugar with 50g of softened butter, and enough lemon juice to make a thick icing. For the icing, I think some countries have dairy-free “cream cheese” products but we don’t here in NZ, so you’d need to do an icing sugar glaze instead. ![]() You’ll also need to use sweetened condensed coconut milk in the base – since this is usually runnier than the regular version, you should add slightly less. To make a dairy free lemon slice, you’ll need to use a dairy-free/vegan butter alternative in the base and the lemon curd. Lemon Curd – As I mentioned above, I use my homemade lemon curd for this, but any good quality store bought lemon curd will also do the trick.Icing Sugar – Um yeah it’s just icing sugar, also known as confectioner’s sugar or powdered sugar.If you don’t have any cream cheese on hand, then a simple icing sugar + butter + citrus zest & juice icing would do the trick, too. Cream Cheese – Cream cheese makes for a super creamy icing on the slice, and adds extra tang.The lemons on our two trees are crazy huge, so sometimes I only need to use one □ If you can only get small lemons, use three. You’ll need two medium-sized lemons for this recipe. I haven’t tested these substitutions though, so you may have to adjust the amounts slightly to get the right consistency. If you’re not a fan, you can try replacing it with ground almonds, or just more crushed biscuits. Desiccated Coconut – The combination of lemon and coconut is a favourite in our house, so there’s plenty of coconut in this recipe.Gluten Free Biscuits – I used some plain gluten free arrowroot biscuits from our local supermarket, but any kind of plain or complimentary flavoured gluten free biscuits will work in this.But if salted butter is all you have then by all means just use that. Unsalted Butter – I like to use unsalted butter in the cream cheese icing, so to make things easier that’s what I’ve called for in the recipe for both the base and icing.Sweetened Condensed Milk – This recipe uses a little less than a whole can of sweetened condensed milk, which means you’ll have a bit left over to eat with a spoon if you’re that way inclined (no? Just me?).You’ll need these ingredients to make the slice: The base is basically the same, made with crushed biscuits (cookies), desiccated coconut, condensed milk and butter + lemon zest and juice, and then I swirled some thick homemade microwave lemon curd into the cream cheese icing on the top.ĭon’t worry, if you don’t have the time or inclination to make homemade lemon curd, in the words of the culinary queen, Ina Garten – “store-bought is fine.” (You’ll find the citrus version over on my other website Gluten Free Kiwi Favourites, if you’d like to try that one too). This gluten free lemon slice recipe is based on a citrus slice that I used to make, then lost the recipe, then reinvented the recipe, and then decided to make a lemon-only version of, because why not? I think no-bake slices are more of a “thing” in New Zealand and Australia, but I absolutely think they should be a thing worldwide, because they’re so easy to make, and they’re great kid-friendly recipes for getting little ones into the kitchen. Whether it’s summer and you don’t want to put the oven on, or it’s winter and you’re just feeling a bit lazy, throwing a no-bake slice into the fridge is the answer to your problems. When it comes to easy recipes, you really can’t go wrong with a no-bake slice.
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