01. I'm terrible at cooking and am easily distracted
02. The recipe is incorrect or needs to be altered
Now, I know what you're thinking, "trying something new won't always produce good results first go, sometimes recipes require a few tries before you perfect it", I don't see it that way. I expect to follow all the rules and get a perfect product at the end.
Yes, I know, I am aware that my cooking will never resemble the example pictured in the cookbook, please stop laughing,
I feel kind of betrayed by my cookbook and it's not a nice feeling. However, I will confess that, while I am writing this, I have realised that today I was the one that was incorrect and needed altering. I accidentally set the oven to 200 degrees instead of 180 degrees, therefore slightly overcooking my biscuit base whilst my filling was still gooey in the middle. Thus screwing up the entire recipe in a domino effect.
Also, never underestimate the power of a well-greased baking tray.
Cooking's kinda like Science: You have to be very precise in your method or you could end up with some new kind of explosive or a sentient life-form.
However, my partner seemed to think that my Lemon Slice tasted good, despite the over-baked base falling apart.
The recipe I used is:
Makes: 24 slices
200gms of unsalted butter, chopped
½ cup of pure icing sugar
1½ cups (225gms) of plain flour
1½ cups (345gms) of caster sugar
Finely grated zest of 1 lemon
½ cup (125ml) of lemon juice
½ cup (75gms) of plain flour
1. Preheat the oven to 180°C. Line 20 X 30cm slice tin with backing paper
2. Combine the butter, icing sugar and flour in a food processor and process until the mixture combines together in a ball, may need to add a teaspoon of cold water
3. Press dough evenly into the slice tin and prick several times with a fork. Bake for 25 minutes or until golden
4. Topping – Place the eggs in a bowl and whisk. Mix in sugar, lemon zest, and lemon juice, sift the flour over the mixture and whisk to combine
5. Pour the mixture over the biscuit base and bake for 15 minutes or until topping has just set. Remove from oven and leave to cool in the tin. Cut into 5cm squares and store in an airtight container for 2 days.
I suppose most of my problems were with the filling, it was really liquidy, so I added an extra half a cup of flour to thicken it up, I also cooked it for an extra 10 minutes, but it still ended up being gooey in the middle. If anyone would like to try it out and post pictures of the results in the comment section, that would be awesome <3.