Summer lemon slices

Name: Summer lemon slices
Cook time: 1 h
Total time: 1 h
Yield: 28
Ingredients: 460 g Flour; 250 g Butter; 1 pinch Salt; 725 g Sugar; 1/2 TEASPOON Baking Powder; 10 Eggs (size M); 50 g flaked almonds; 4 Organic lemons; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 28

460 g Flour
250 g Butter
1 pinch Salt
725 g Sugar
1/2 TEASPOON Baking Powder
10 Eggs (size M)
50 g flaked almonds
4 Organic lemons
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Put 400 g flour, butter in flakes, salt, 125 g sugar, baking powder, 2 eggs, flaked almonds and 1 tablespoon cold water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry. Wrap the dough in foil and chill for about 30 minutes
2
Grease the fat pan of the oven (approx. 32 x 39 cm) and dust with flour. Roll out the short pastry rectangularly (approx. 32 x 39 cm) on a floured work surface. Place the pastry in the fat pan and prick several times with a fork. Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes
3
In the meantime, wash the lemons, grate them dry and grate the peel. Halve the lemons and squeeze them. Mix 60 g flour and 600 g sugar. Stir in 8 eggs, lemon peel and lemon juice. Pour immediately on the pre-baked base and bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 25 minutes until the lemon topping is firm. Remove and let cool on a cake rack. Cut into approx. 5.5 x 8 cm pieces and dust with icing sugar
4
waiting time approx. 1 1/2 hours