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Powdered sugar, flour, butter, eggs, vanilla, sugar, lemons, baking powder and 1 more. Prepare a 20 or 23cm square tin with baking paper. Place the butter into the thermomix bowl (with the lemon zest) and melt for 3 minutes, 60 degrees, speed 3.
Whisk Well Until The Mixture Is Smooth.
Then, carefully add the melted butter, condensed milk, lemon zest and juice and stir to form the base of the slice. Place in the refrigerator until ready to serve. Large egg, all purpose flour, lemon juice, unsalted butter, granulated sugar and 1 more.
The Texture Should Be Nice And Sticky, And Hold If You Squeeze It In Your Hand.
Sprinkle with the desiccated coconut. Refrigerate for about 3 hours or until cold. Cook in a moderate oven (180c) for about 10 minutes, or until light golden.
Use A Metal Spoon To Very Firmly Press The Biscuit Base Into A Prepared Slice Tin.
Line base and sides with baking paper, extending paper 5cm above pan edges. Separate the eggs and set the whites aside. Prepare a 20 or 23cm square tin with baking paper.
Cut Into Small Squares (About 24).
Stir juice into condensed milk in a bowl. Step 3 to make the icing, combine icing sugar, butter and lemon juice in bowl. Mix together chelsea icing sugar, lemon.
A Great No Bake Lemon Slice Recipe To Make As A Treat When The Weather Is Too Hot To Turn The Oven On.
Lemon slice ingredients biscuit base. Add the lemon rind, melted butter and condensed milk. Add coconut, butter and zest.
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