(at time of publication)
- 1 cup plain flourall purpose flourX
- ½ cup self-raising flour
- ¾ cup castor sugar
- 125g reduced-fat spread
- 1 egg, separated
- ¾ cup light condensed milk
- 2 large lemons, finely grated zest and juice
- 2 tablespoons cornflourcornstarchX
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1 Preheat oven to 180°C. Line a 30cm x 20cm slice tin with baking paper. Combine flours and 1/2 cup sugar in a large bowl.
2 Place spread in a small saucepan and place over a low heat for several minutes until melted. Set aside to cool. Add spread and egg white to flour mixture and stir until well combined. Press mixture evenly into base of prepared pan. Bake for 15 minutes or until golden.
3 Meanwhile, in a saucepan combine egg yolk, condensed milk, lemon zest, lemon juice, cornflour and the remaining sugar. Place over a medium-high heat. Whisk until mixture comes to the boil and thickens. Pour mixture over hot slice base. Spread evenly and stand to cool. Once cool, cut in 15 squares.
What we did to make it healthier
- Replaced condensed milk with a light version
- Replaced butter with reduced-fat spread
- Reduced amount of sugar
- Removed coconut and biscuits from the base.
Traditional lemon slice (per serve)
1150kJ 14g fat 10g sat fat
HFG lemon slice (per serve)
810kJ 6g fat 1g sat fat
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 1g
Dietary fibre 1g
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As we don’t have S.R. flour in our pantry, do we add instead 1 and a half cups of plain flour and a teaspoon? of Baking Powder?
Thank you for your question. I think 2 teaspoons for 1 and a half cups of flour would be safer.
Jenny, HFG editor