Recipe

Orvieto Café’s luscious lemon slice

Orvieto Café’s luscious lemon slice is famous for a reason! They share their coveted recipe for creating this citrusy, coconut delight complete with homemade lemon curd

Mar 21, 2017 9:02pm
  • 45 mins cooking
  • Makes 20 slice
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This recipe first appeared inFood magazine.
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Ingredients

Base
  • 175 gram butter, chopped
  • 300 gram caster sugar
  • 2 eggs
  • 70 gram self-raising flour
  • 220 gram plain flour
  • 500 gram lemon curd
Topping
  • 2 eggs, beaten lightly
  • 75 gram caster sugar
  • 2 cup desiccated coconut
Orvieto’s lemon curd
  • 110 gram butter
  • 275 cup caster sugar
  • 3 medium eggs, beaten lightly and strained
  • 3 lemons, zest and juice, juice strained

Method

  • 1
    Preheat the oven to 180ºC. Line a 20cm x 30cm lamington pan with baking paper.
  • 2
    Beat the butter, sugar and eggs in an electric mixer until light and fluffy. Sift the flours and stir them into the butter mixture.
  • 3
    With lightly floured hands, press the mixture evenly over the base of the prepared pan. Freeze for 15 minutes, then bake for about 15 minutes, or until lightly browned. Cool.
  • 4
    Spread the lemon curd over the cold base. Combine the topping ingredients in a medium bowl. Mix well and sprinkle over.
  • 5
    Bake in a moderate oven for about 30 minutes, or until browned, turning around halfway through the cooking. Cool the slice in the pan before cutting.
Lemon curd
  • 6
    Combine the ingredients in a heatproof bowl. Place it over a saucepan of simmering water. Cook, stirring constantly, for about 20 minutes, or until the mixture coats the back of a spoon. Remove the bowl to prevent the curd from cooking further. Cool to room temperature. Makes about 500g.

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