Tangy Lemon Almond Slice & A Sunshine Award

Thunder rumbling outside, the clock is ticking, fingers tapping on keyboard, while staring blankly to my screen, I am suddenly lost for words. What will I be sharing with you this time? Just as I thought being nominated in a running for best food blog award, is the cream of the cake, I had another surprise news from Chloe and Sarah at Honey & Lulu. The sweet ladies have awarded me a Sunshine Award, where I feel deeply fortunate to receive. To celebrate another sunny occasion, while it is damp, raining cats and dogs outside, and to clear that nasty writer's block, I decided that I will create my own sunshine with my TANGY LEMON ALMOND SLICE.

I love bars which are tangy and tart; and particularly enjoyed Lemon Bars. These bars that I made recently, is really easy to put together.

They have a light crumbly Almond Biscuit base and is topped with a layer or Lemon Custard; where a basic custard is flavoured with lemon juice and infused with lemon rind and baked off in the oven until it is slightly jiggly in the middle. Oh! doesn't that sound decadent?

Slightly sweet and tart to taste just the way I adore my citrus treats, these bars may convert non sweet tooth lovers to enjoy a treat. Feeling down? No worries, have a slice as a "pick me" up to kick start the day. Everything will seem brighter and better.

---

Tangy Lemon Almond Slice
by Chic & Gorgeous Treats                                          

---

*Makes a single 9-10 inch square pan.
*Feel free to omit Limoncello Liqueur.

*Slightly tart to taste. You may reduce the amount of lemon zest in the lemon custard to 1 or 2 teaspoons.

*Slice is best to consume the same day.

^INGREDIENTS

Almond Base  1 1/2 cups all-purpose flour, sifted  3/4 cup coarsely chopped whole almond pieces  1/3 cup icing sugar  1/2 tsp finely grated lemon zest  1/4 tsp salt  1/2 cup cold unsalted butter, cubed  1 teaspoon pure vanilla extract Lemon Custard 4 large eggs, room temperature 1 1/2 cup white corn syrup 1 cup fresh lemon juice 4 tablespoon cornstarch 4 teaspoon finely grated lemon zest 1 teaspoon baking powder 2 tablespoon Limoncello Liqueur additional icing sugar for dusting

DIRECTIONS 1. Preheat oven to 170°C. Lightly grease a 9 or 10-inch square pan, and line bottom and sides with parchment paper. 2.  In a food processor, pulse almonds until they are quite fine. Add sifted flour, and pulse 2-3 times to help combine. Then add the icing sugar, lemon zest, salt and pure vanilla extract and continue to pulse about 1 minute.  Finally add in cold butter and pulse about 3-4 minutes or until it resembles lightly moist bread crumbs. Pour mixture into prepared pan and press down, pushing crumbs to form a compact biscuit base. Bake for 25-30 minutes or until lightly brown in colour. Set aside to allow base to cool. 3. Once base is cooled completely, whisk the eggs and corn syrup until smooth. In a second bowl, whisk the lemon juice, limoncello and cornstarch together, then stir in the zest and baking powder. Pour lemon juice into the egg mixture and stir to combine. Pour lemon custard over cooled base. 4. Bake for about 15-20 minutes or until set where the lemon custard is no longer runny and the centre 'jiggles' a little. Allow to cool completely, then remove from pan and cut into desired piece size. Dust with icing sugar. ENJOY!

---

P/S: Will setup another post to pass on the Sunshine Award, so stay tune peeps!

xx