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Limoncello and blueberry slice
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Prep Time:
55 minutes
55 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
95 minutes
95 minutes
Ingredients:
- 250g granita biscuits
- 100g butter, melted, cooled
- 3 eggs
- 107.50 gm caster sugar
- 1 lemon, rind finely grated
- 125.00 ml limoncello liqueur
- 300ml sour cream
- 300g blueberries
Instructions:
- Preheat your oven to 160°C. Line a 4cm-deep, 17cm x 27cm slab pan with non-stick baking paper, ensuring a 2cm overhang on both long ends.
- In a food processor, finely crush the biscuits. Blend in the butter until fully combined. Press the mixture into a pan and refrigerate until firm, about 10 minutes.
- Combine eggs, sugar, lemon rind, limoncello, and sour cream in a bowl and whisk until smooth.
- Evenly scatter fresh blueberries over the buttery biscuit base, then carefully pour in the tangy lemon mixture. Bake until the custard is perfectly set, about 35 to 40 minutes. Cool completely in the pan, then chill in the refrigerator for 30 minutes before serving. Enjoy!
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Limoncello
Use top-notch Amalfi lemons and 95% pure grain alcohol. The alcohol can be found in most European grocery stores or gerrys.uk.com, but don't drink it straight.