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  1. Home
  2. Cheesecakes & Slices

Lemon Pistachio Slice

You'll love the citrusy twist in this slice! - by Barbara Northwood
  • 30 Sep 2019
Lemon Pistachio Slice
Prep: 30 Minutes - Cook: 20 Minutes - Serves 18
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Slice can be made up to five days ahead. Store in an airtight container in the fridge. Replace pistachios with flaked almonds for a change.

Ingredients

125g unsalted butter, chopped, at room temperature

1⁄4 cup caster sugar

1 tsp vanilla extract

1 1⁄4 cups plain flour

1 1⁄2 cups icing sugar mixture

2 tblsps lemon juice

1⁄4 cup chopped pistachios

FILLING

75g unsalted butter, at room temperature

1⁄2 cup caster sugar

3 eggs

1 tsp finely grated lemon rind

1⁄4 cup lemon juice

1⁄2 cup desiccated coconut

2 tblsps plain flour

Method

  1. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

  2. Beat butter, caster sugar and vanilla in small bowl of an electric mixer until pale and creamy. Stir in our until combined. Press evenly over base of prepared pan.

  3. Cook in a moderate oven (180C) for about 12 minutes, or until light golden. Remove. Stand for 10 minutes.

  4. Meanwhile, make filling. Beat butter and sugar in same, clean bowl of electric mixer until pale and creamy. Beat in eggs, one at a time, until combined. Stir in rind, juice, coconut and our. Pour over base. Spread evenly.

  5. Return slice to moderate oven. Cook, for about 20 minutes or until filling is set and light golden. Remove.

  6. To make icing, place sugar in a bowl. Stir in enough juice to form a smooth, thick consistency. Spread over warm slice. Sprinkle with pistachios. Refrigerate until set.

  7. Lift slice from pan. Cut into bars.

Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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