Name: Lemon sponge slice
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 1
Ingredients: 250g butternut snap cookies; 100g butter, melted; 3 eggs; 215.00 gm caster sugar; 312.50 ml plain flour; 2.00 gm baking powder; 3 tsp finely grated lemon rind; 86.63 gm lemon juice; 300.00 gm icing sugar mixture; 50g butter, softened; 42.00 gm lemon juice

Lemon sponge slice

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Prep Time:
25 minutes

Cook Time:
40 minutes

Total Time:
65 minutes

Enjoy freshly made slice with friends to avoid temptations.

Ingredients:

250g butternut snap cookies
100g butter, melted
3 eggs
215.00 gm caster sugar
312.50 ml plain flour
2.00 gm baking powder
3 tsp finely grated lemon rind
86.63 gm lemon juice
300.00 gm icing sugar mixture
50g butter, softened
42.00 gm lemon juice

Instructions:

Prepare a 5cm-deep, 20cm square cake pan by greasing it and lining the base and sides with baking paper, ensuring the paper extends 3cm above the edges of the pan.
In a food processor, blend biscuits into fine crumbs, then add butter and blend until mixture is fully combined. Press the biscuit mixture firmly over the base of the pan. Chill in the fridge for 30 minutes. Preheat oven to 150C/130C fan-forced.
Beat eggs and sugar with an electric mixer until thick and creamy, about 10 minutes. Sift flour and baking powder over the mixture, then add rind and juice. Gently fold until just combined. Pour the batter over the base, spreading it evenly.
Bake for 40 minutes or until firm to the touch, then allow it to cool completely.
Prepare the Lemon icing by combining icing sugar and butter in a bowl. Mix thoroughly. Slowly incorporate lemon juice while stirring until a thick, spreadable icing forms. Spread the icing over the slice and let it sit at room temperature for 1 hour, or until the top sets. Serve by cutting into bars.

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