A delicious and tangy lemon and blueberry slice, with a crunchy biscuit base topped with fruit and a citrus custard layer.
I first published this recipe some years back on our other site, 2 Aussie Travellers, but it fits better over here. The original recipe was created to make use of a surplus of homemade citrus dust, an incredible useful flavouring made by dehydrating then blitzing citrus skins.
Today I gave the slice a revamp using fresh lemons in place of the lemon dust. It’s still delicious but the lemon zest is an easier ingredient to get hold of meaning these are likely to end up filling the biscuit tins more often.
Making the lemon and blueberry slice
This is a two layered slice recipe, a classic biscuit base and a soft custardy layer full of fruity goodness. In this case we’ve used blueberries which are in season here in Australia for most of the year with fresh fruit available from July through to April peaking in the spring and summer months.
I also always keep a packet of frozen blueberries in the freezer, they are packed full of nutrients and work well in this slice recipes. They are also handy to have on hand for muffins, pancakes and smoothies.
This slice starts with a packet of plain purchased biscuits, it would be delicious made with homemade too of course, something like my old fashioned gingernuts would work well but I just can’t bear to crush them up when they look so good as they are.
Commercial plain biscuits here in Australia like Marie biscuits, digestives or milk biscuits all come in a convenient 250g packet. To crush them quickly do it in a food processor. If you prefer to do it by hand put them into a ziplock bag, seal it, place on a chopping board and hit with a wooden rolling pin. I get them started by crunching them up by hand first once they are in the bag. This does take a while but you can get a fine crumb this way too.
The top layer comes together quickly in one bowl. While I do make recipes with raw eggs from times to time, at the moment during the 2019/20 health crisis we are being warned to eat them cooked. I like that the ‘custard’ topping in this one is cooked off and sets in the oven during the second bake.
- 1 x 250g packet plain sweet biscuit (such as Marie biscuits)
- 120 g butter (melted)
- 1/4 cup raw caster sugar
- 2 teaspoons lemon zest (for the base)
- 2 free-range egg yolks
- 1 can sweetened condensed milk
- 2 teaspoons lemon zest (for the filling)
- 1/2 cup lemon juice
- 1 cup blueberries (frozen or fresh)
- Crush the biscuits in a food processor or in a plastic bag with a rolling pin.
- Mix the first measure of lemon zest with the biscuit crumbs and sugar. Add melted butter gradually until it is evenly damp and will hold together when pressed.
- Grease and line an 8x8 slice or cake pan then press the crumb mixture into the base. Bake for 10 minutes at 180 celcius. Remove from the oven and allow to cool.
- In a clean bowl mix the egg yolks, condensed milk, lemon juice and the second half of the lemon zest. Whisk the mixture with a fork until it's smooth and thick.
- Fold in the blueberries, do this carefully especially if they are frozen so they don't discolour the batter too much.
- Pour the blueberry mixture onto the cooled base and spread it out evenly by tilting the pan and allow it to run right to the edges.
- Bake for another 15 minutes at 180 Celcius by which time it will just be starting to set.
- Allow the slice to cool at room temperature then chill in the fridge for a couple of hours. After that time you can cut the slice and serve.
- Store the bars in the fridge.
- Add the butter gradually to get the right consistency in the crumb base. Plain biscuits will vary a little by brand and can affect the amount of butter needed to create the right base texture.
- I highly recommend lining the tin with baking paper leaving a slight overhang. It makes removing the slice for cutting easy. If you forget, as I have on occasion, allow the slice to cool completely and refrigerate in the tin. You should then be able to remove it with minimal breakage.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 145mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 2g
I'm neither a nutritionist nor a mathematician so I use a service to calculate this nutrition information. Please use it as a guide only.
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