Almond Lemon-Lime Slice
- Yield: servings
- Cookie Bottom:
- 1/2cup superfine sugar
- 3/4cup flour
- 3/4cup grated almond flour (made in food processor from 10 packages of Donsuemor French almond cakes)
- 2-- sticks of unsalted butter, cold and cut into small squares
- 1tablespoon milk
- -- Topping:
- 1 1/2tablespoons cornstarch
- 2/3cup heavy cream
- 6-- eggs
- 1 3/4cups superfine sugar
- 1 1/2tablespoons grated lemon and lime rind
- 3/4cup lemon and lime juice (about 3 oz of each)
- Preheat oven to 350F.
- In a food processor, add the flours (both regular and almond), butter and milk. Pulse until the mixture comes together. Remove from the processor and press evenly into an 8×12-baking pan that has been lined with parchment paper. Sprinkle more of the ground almond mixture on top, covering the whole thing. Bake for 30-35 minutes until golden brown.
- Make the topping in a deep saucepan; whisk together the cornflour and 3 tablespoons of the cream until a smooth paste forms. Add the rest of the cream, then the eggs, sugar, lemon/lime juice and rinds and whisk until it comes together. Place in a medium high heat and cook, constantly whisking. It may take up to 10 minutes until the mixture thickens slightly. Set aside and remove the cookie base and let it cook for a bit – about 10 minutes or so. Then pour the lemon/lime topping over it. With a spatula smooth it out and then bake for about 10 minutes until the topping is just set.
- Remove from the oven and cool on a wire rack.
- If serving immediately, slice using a knife with a hot blade (stand in a glass of bowling water then dry), dust with a light sprinkling of icing sugar and top with chopped almonds or fresh berries and cream.
- If not serving straight away, cover tin tightly with cling film and keep in the fridge for 3-4 days. Bring back to room temperature before serving.
—Recipe by Monica, Sweet Bites