(at time of publication)
- 1 cup plain flourall purpose flourX
- ½ cup self-raising flour
- ¾ cup caster sugar
- 125g reduced-fat spread
- 1 egg, separated
- ¾ cup light cream
- zest of 2 large lemons
- ¾ cup fresh lemon juice
- 2 tablespoons cornflourcornstarchX
1 Preheat oven to 180°C. Line a 16cm x 28cm slice tin with baking paper. In a large bowl, combine the flours and ¼ cup of the sugar. Try these tangy lemony snippets.
2 In a small saucepan, place the spread and set over a low heat for several minutes, until it melts. Set aside to cool. Add cooled spread and egg white to flour mixture and stir to combine. Press mixture evenly over base of prepared pan. Bake for 15 minutes, or until golden.
3 Meanwhile, in a saucepan, combine egg yolk, cream, lemon zest and juice, cornflour and remaining sugar and set over a medium-high heat. Whisk while mixture comes to the boil and thickens. Pour over hot slice base. Spread evenly and stand to cool. Once cooled, cut into 15 squares.
Make it gluten free: Use gluten-free flour and check cornflour is gluten free.
Make it low FODMAP: Swap flour for gluten-free options. Stick to 1 square only.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 1g
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