Ingrid’s LEMON WHIPPED SLICE
I’m always surprised when someone says to me Happy Mothers Day, or refers to me as a mum. I still feel very much the daughter even though I have two scalliwags myself now. Maybe it’s because our mum, Val still looks after Vanessa and I so well, looking after our kids, sending us food parcels, dropping off groceries, and she is always in our laundry’s putting another load on. Aren’t mum’s ACE? Nothing better than baking for your mum, or even baking with the kids, licking the spoon and sitting down afterwards with a double shot flat white and a sweet slice. Just make sure someone else is doing the cleaning up. To all mums out there, you are A M A Z I N G – (I never quite knew just how much, until I had my own, and my mother became such an important piece in my families life). So make sure you take some time out just for you this sunday, and if your time out includes baking, give this lemon whipped slice a go – it’s worth it.
- 200 g sweet shortcrust pastry
- ¼ cup Edmonds Fielder’s cornflour
- 1 cup sugar
- 2 teaspooons grated lemon rind
- ½ cup lemon juice
- ¾ cup water
- 3 eggs, separated
- 1 tablespoon butter
- ¼ cup caster sugar
- ¼ teaspoon vanilla essence
- On a lightly floured board roll out pastry to 6 mm thickness
- Use to line a 20 cm flan ring
- Trim off any excess pastry
- Bake blind at 190°C for 20 minutes
- Remove baking blind material
- Return pastry shell to oven for 1 minute to dry out pastry base
- While pastry is cooking make the filling
- Pour filling into cooked pastry base
- Spoon meringue topping over lemon filling
- Return to oven and bake at 190°C for 10 minutes or until golden.
- Blend cornflour, sugar, lemon rind and juice together until smooth
- Add water
- Cook over medium heat until mixture boils and thickens, stirring constantly
- Remove from heat
- Stir in yolks and butter.
- Beat egg whites until stiff but not dry
- Beat in sugar, 1 tablespoon at a time, until very thick and glossy
- Stir in vanilla.
Notes + adaptations
I wasn’t so keen on a big slice of pie, I liked the idea of serving a more dainty slice this Mother Day, served with tea and a sweet little fork. That’s what so great about the good ole Edmonds Cook Book, simple recipes that are adaptable to your requirements, and my needs were small, sweet but big on lemon. Because I changed the pie to a slice I missed out the blind baking step (Bonus!). I simply lined a baking tray with pastry to 6mm thickness, pricked several times with a fork and baked the pastry for 15 minutes to cook and dry it out. I allowed the pastry to cool for 20 minutes whilst I made the filling. I spread the filling over the pastry, then spooned the meringue evenly on top. When baked and cooled (about 20mins), I cut into slices. It made about 12 slices, but feel free to divide them up into the size you feel fits your occasion.
Vanessa’s LEMON BUTTER MOMENTS
Who can resist a tin full of melting moments made by your kids? – I certainly can’t. My love of melting moments actually started whilst on maternity leave with Jake now 5 years. A Plunket (NZ postnatal care) friend Sarah, with a baby boy the same age and the knack for making these, got me hooked. We would go around to hers, compare our kids feeds, sleeps, poops and complain about how tired we felt and she would get out the biscuit tin. These biscuits solved everything! Her hubby is one lucky man. Not being the natural baker I haven’t changed a thing in the biscuit recipe. The Edmonds book suggests jam and a butter icing to stick the crumbly melt in your mouth biscuits together – I just did a lemon butter icing to add a bit of zing to the richness of it all. So subtly leave your Edmonds Cookery book out with page 57 earmarked (Edition 32 1992) or email your kids our link and fingers crossed they get the hint in time for mothers day…
- 200g butter, softened
- ¾ cup icing sugar
- 1 cup Edmonds standard plain flour
- 1 cup Edmonds Fielder’s cornflour
- ½ teaspoon Edmonds baking powder
- Butter icing or raspberry jam
- Cream butter and icing sugar until light and fluffy.
- Sift flour, cornflour and baking powder together.
- Mix into creamed mixture, mixing well.
- Roll dough into small balls the size of large marbles and place on a greased oven tray.
- Flatten slightly with a floured fork. Bake at 180°C for 20 minutes or until cooked.
- Cool and sandwich two biscuits together with Butter Icing and raspberry jam.
Notes + adaptations
Instead of Butter icing or raspberry jam, I sandwiched my biscuits together with a lemon butter icing. In a bowl I added 50g of softened butter, 1 cup of sifted icing sugar and 1 tablespoon of finely grated lemon rind. I used my electric whisk to beat all the ingredients together until I had a light and creamy filling. I spread it on one side and sandwiched the biscuits together.