I was thinking of making Chelsea's Caramel Slice, as I knew I had a tin of sweetened condensed milk in the pantry, but then I was out in the yard emptying the compost out and I picked up our glut of lemons and limes that are falling from the trees at the moment...(Winter here in Oz...)
So,...I thought about a Lemon Cheese Pie...
Here's what I came up with:
Pre-heat oven to 150 degrees C (300 F)
Prepare baking tin - 20 x 24cm (8 x 10 inches), grease, line with baking paper and grease again.
Base (same as Chelsea posted)
125g ground almonds
50g caster sugar
50g unsalted butter
Mix almonds & caster sugar together, rub in butter then knead lightly until a dough is formed.(You can do this in a food processor, too)
Scatter lumps of dough over the base of the prepared tin.
Press down until base is covered, then smooth into even layer with back of spoon.
Bake in pre-heated oven for about 15 mins or until lightly browned. Cool in the tin.
Lemon Custard/Macaroon topping :
395g tin sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon zest
2 eggs, separated
2 tablespoons fine (castor)sugar
1/2 cup dried coconut
Method:
Blend SCM, egg yolks, rind and juice together in food processor.
Pour over partially cooled almond crust.
Beat egg whites until stiff, then slowly add sugar, beating between additions.
Fold in coconut, and spoon macaroon topping onto lemon custard layer.
Bake at 170*C (325-350*F) for a further 15 mins.
Cool in the tin. Refrigerate before cutting into squares.
I have mine cooling in the fridge right now - I will post with a score /10 after I have eaten some later in the afternoon!
