Sourcreamlemonslice Recipes

LEMON SLICE

Steps:

• Finely crush ¾ of the biscuits in the food processor. Crush the remaining biscuits only roughly. If you don't have a food processor, place ¾ of the biscuits in a freezer bag, close well and crush finely with a rolling pin. Place in a bowl and add the roughly crushed ones as well. Set aside.
• Place the butter and sweetened condensed milk in a small saucepan. Heat gently, while stirring, until the butter is melted and the mixture is smooth. Add the lemon juice and lemon zest.
• Pour over the crushed biscuits, add the desiccated coconut and stir well to combine.
• Line a baking dish of about 25x20cm/10x8 inches with baking paper. Press the mixture into the dish. Place in the fridge for 30 minutes until set.
• Make sure that the butter is very soft, like a paste.
• Sieve the icing sugar into a bowl. Add the butter, lemon juice, and hot water. Whisk well until the mixture is smooth.
• Spread over the lemon slice. Sprinkle with the desiccated coconut.
• Place in the refrigerator until ready to serve. Cut into small squares (about 24).

CREAMY LEMON SLICE

Steps:

• Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tray with baking paper and set aside.
• Crush the biscuits until they resemble fine crumbs. Add the melted butter and mix to combine.
• Press the biscuit mixture firmly into the base of the tin. Bake for 10 minutes in the oven. Remove and allow to cool.
• Using electric beaters or a stand mixer, beat the sweetened condensed milk, lemon juice and eggs until creamy (approximately 4-5 minutes). Note: the mixture will be very runny at this stage.
• Pour the liquid onto the prepared base and bake for 15 minutes or until set. Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
• Store in an airtight container in the fridge for up to 5 days.
• Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tin with baking paper and set aside.
• Melt the butter in the Thermomix on 80 degrees, Speed 2, 3 minutes (or until melted).
• Add the biscuits and crush on Speed 8, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.
• Firmly press the mixture into the base of the prepared tin and bake for 10 minutes. Remove from oven and allow to cool.
• Place the sweetened condensed milk, lemon juice and eggs into a clean and dry Thermomix bowl and mix on Speed 4, 45 seconds. Scrape down the sides and mix for a further 45 seconds or until creamy. Note: the mixture will be very runny at this stage.
• Pour the liquid into the prepared base and bake for 15 minutes or until set.
• Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
• Store in an airtight container in the fridge for up to 5 days.

CREAMY LEMON SALMON PASTA

Steps:

• Pre heat the oven to 390ºf / 200ºc.
• Place the salmon fillets (if using) onto a baking sheet. Sprinkle with salt and pepper and place a lemon slice on top. Bake for 10-15 minutes until cooked through. Set to one side.
• Cook the pasta according to package, drain and set to one side.
• Heat the oil in a pan over a medium heat and cook the garlic for a few minutes until softened.
• Add in the cream, lemon juice and zest, sour cream and some salt and pepper. Stir to combine and turn the heat up to bring the sauce to a simmer. Simmer for 5 minutes.
• Turn the heat to medium and flake in the cooked (or tinned) salmon.
• Stir in the spinach and parsley.
• Once the spinach is wilted, add in the cooked pasta. Toss it in the sauce so that it all coated and serve.

SOUR CREAM LEMON SLICE

Steps:

• Press base into 9x13" pan.
• Bake 375 for 10-15 minute.
• Combine sugar, cornstarch,milk, and salt in saucepan.
• Cook over medium heat stirring constantly until mixture comes to full boil (10-12 min).
• Reduce heat to low and cook 2 more minutes.
• In a small bowl gradually stir 1 cup of hot mixture into egg yolks.
• Return this mixture to saucepan and cook over medium heat stirring constantly for 2 minute.
• Remove from heat and add butter, juice, and peel.
• Stir until butter is melted.
• Stir in sour cream.
• Pour over base or into pie shell and refrigerate for 2 hrs or until firm.
• Top with whipped cream just before serving.
• Cover with whipped cream sweetned with a little sugar and vanilla.