This has been such a popular recipes for decades that is was featured, and probably still is, on heaps of café menus around the country. Now you can make it at home.
225g (about 8 ounces) unsalted butter, softened
70g (about 2½ ounces) icing (confectioner’s) sugar
275g (about 9½ ounces) plain flour
400g (about 400g) granulated sugar
4 medium (size 6) free-range eggs, beaten together
4 Tbsp plain flour
1 tsp baking powder
Finely grated zest 2 lemons
90ml (about 3½ fluid ounces)lemon juice, strained
Icing (confectioner’s) sugar for dusting
1 Put the softened butter in the bowl of a food processor and process until whipped, then add the icing sugar and process until light in colour (creamed). Sprinkle the flour over and process until the mixture starts to form a ball. Tip into a non-stick Swiss roll (Jelly roll) tin (32 cm x 21 cm/ 13” x 8” approx.), with the bottom lined with baking (parchment) paper, and press flat. If the mixture is sticky, keep your fingers dusted with plain flour.
2 Bake in an oven preheated to 170°C (325°F) for 15 minutes, then remove from the oven. While the base is cooling, make the topping.
3 Tip the granulated sugar into the bowl of a food processor and pour in the eggs. Process for 1 minute. Transfer the mixture to a bowl, then sprinkle the flour and baking powder over, and add lemon zest and juice. Mix together with a large spoon.
4 Pour the mixture on top of the base (it will fill the tin), then return it to the oven and bake for a further 30-35 minutes, or until golden in colour and firmish to the touch. Cool in the tin, then dust with icing sugar and cut into squares. Transfer to an airtight container when cool.
This super-delectable, sweet-but-tart ‘slice’ is quickly made in a food processor. If you don’t have a food processor, cream the butter and icing sugar and work in the flour. For the topping, whip the sugar and eggs together with a rotary beater. See Ilaria’s story on Sticky Lemon Slice