It needs time to fully set, so let it chill for at least four hours. I prefer to leave mine in the fridge overnight.

sweetened condensed milk– I recommend using full cream sweetened condensed milk (not skim) as it sets firmer when baked and has a creamier texture. Slice the lemon widthwise into thirds instead of halves (option 2). Instead of cutting it in half at its fattest part in the middle, make 2 widthwise cuts to create 3 roughly equal sections of lemon. Use a fork to loosen the membranes, then squeeze out the juice. [3] X Research source 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. When you feel like baking a classic, comforting slice then my baked lemon slice is exactly what you need. Lemon powder adds so much flavour to baked recipes and buttercreams without adding excess moisture.This deep intense lemon flavour means a little powder goes a long way in your recipe. Why use lemon powder instead of lemon zest? Pour the condensed milk mixture over the finely crushed biscuits. Stir to combine and add the roughly crushed biscuits as well. Basic pantry & fridge staples - I wouldn't be surprised if you find that you have all the ingredients on hand already. Made from basic pantry and fridge staples, this is a great recipe to whip up when you want to avoid an extra trip to the supermarket. With this slice you still have the same creamy lemon texture (that you'd get in a cheesecake slice) but without any hassle or fuss! Recipe Tips & FAQ

It’s just fresh organic lemons, cut into slices, dried, then ground up into a powder. No additives and no salt or sugar. Pour the mixture into your prepared baking tin and place into the oven to bake. Step 4 - Make The FrostingCut off the “top” and “tail” of the lemon. Lay the lemon on its side on a cutting board and hold it steady with one hand. With a sharp knife in your other hand, cut off the top and bottom ends (the “top” and “tail”) of the lemon. The fruit should now be in the shape of a barrel placed on its side. [5] X Research source After 15 minutes of baking, gently shake the baking tray as you would a quiche – you want it to be set but with a slight wobble, which will set completely as it cools Snowball is usually drank as a winter warmer or by people who do not often drink but feel they should by social convention. Or whizz it up with salt to make homemade lemon salt. Can you imagine sprinkled over buttery potatoes?

The OXO Hand-Held Mandoline Slicer is a good and inexpensive option if you are in the market for a new slicer and will ensure your lemon slices are lovely and even. Yes you can! Simply freeze in an airtight container for up to 3 months. Because this slice is made with sweetened condensed milk, it wont freeze solid, but rather change into a firm texture. Many of our readers love to eat this slice directly from the freezer as a frozen treat during summer! Squeeze the squared-off center section to get most of the juice, then squeeze each of the 4 cut-off pieces to extract whatever juice they contain. The bottom biscuit layer is made by creaming butter and sugar and then adding an egg, SR flour and the zest from one lemon. Such an easy recipe and tastes so good. Have made this half a dozen times now and everyone loves it."Absolutely! You will need to use a larger slice tin and increase the baking time slightly. The Very Best Lemon Recipes We love that MoM Member Selma’s Lemon Slice Recipe using ingredients that we will all have in our kitchen. Even better if you have a big lemon tree that loves to give you lemons. Feel like eating something nice and sweet, but don't feel like turning on the oven or spending a long time in the kitchen? This Australian dessert called lemon slice might be exactly what you are looking for. Or try the Lamington Cake! Bring the lemon up to room temperature if it's chilled. The juice will flow more easily if the lemon is warmed, so let it come to room temperature on the counter, place it in warm (not boiling) water for 3-5 minutes, or microwave it for no more than 10-15 seconds.

Don’t remove the seeds from the lemon slices before you put them in the oven but pop them out before you grind them. This means a layer of air bubbles has risen to the surface – it’s completely normal. Why won’t my lemon bars set? Can I add this dehydrated Lemon Juice Powder, as a seasoning in salads, corn on cob, French fries,salsa, tortilla chips (Nachos),etc.

From my lemon & coconut slice, to lemon blueberry crumble, to classic lemon cheesecake, you just can't beat that perfect combination of sweet and tart. Make sure that the butter is very very soft, like a paste, otherwise, you will not be able to combine it properly with the sugar. This way you can even go one step further and carefully slice away the pith from the lemon peels which will remove any residual bitter taste. I like the layered flavour of the subtle bitter bite but it’s definitely a personal choice. What can you use lemon powder for?