
Nutrition and extra info
Nutrition: per serving
- kcal278
- fat12g
- saturates7g
- carbs42g
- sugars26g
- fibre1g
- protein4g
- salt0.2g
Ingredients
For the slice base
- 175g plain flour
- 50g ground rice
Rice
r-eye-sRice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 85g golden caster sugar
- 140g cold butter, diced
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp milk
Milk
mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…
For the lemon topping
- zest 3 lemons, plus 200ml/7fl oz juice (about 4 lemons)
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 eggs
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g caster sugar
- 25g flour
Flour
fl-ow-erFlour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- icing sugar, to dust
Method
Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip into the tin and press down evenly. Bake for 15-20 mins until golden.
Remove the tin and lower oven to 180C/160C fan/gas 4. Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest. Whisk to combine, pour over the base, then bake for 10-15 mins until the top is just set. Cool in the tin, dust with icing sugar, then slice.
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