A delicious, lemony slice to serve for afternoon tea when friends or family drop by.
- 75g (2.5oz) butter
- 2 tbsp sugar
- 1 egg
- 2 tsp psyllium
- 1 cup gluten free plain flour
- 2 tbsp gluten free self-raising flour
- ½ cup lemon butter or lemon curd
- 1 egg
- ⅓ cup caster sugar
- 60g (2oz) butter. (If using real butter, make sure it’s at room temperature.)
- ⅓ cup desiccated coconut
- 2 tbsp light cream
- Icing sugar to dust
- Grated rind and juice of 1 lemons
- 50g (1.5oz) unsalted butter
- 125 (4oz) sugar
- 2 eggs, beaten
- Beat butter with psyllium until creamy. You will still see the psyllium, don’t worry about it. The idea is to work it well so it starts to do its job.
- Add the sugar and beat until just combined.
- Gradually add the beaten egg, beating well as you go.
- If you’re using a mixer, change to the dough hook, add the flours and mix well until the pastry comes together.
- If you’re mixing by hand, add two thirds of the flour with a wooden spoon, then work in the rest of the pastry by hand.
- Turn onto a lightly floured board and knead lightly until smooth.
- Cover and refrigerate for 30 minutes.
- Press pastry into 28cm x 18cm (11in x 7in) swiss roll tin.
- Prick lightly with a fork.
- Put the lemon rind and juice in a double saucepan or use a small mixing bowl over a pan of simmering water.
- Add the butter and heat gently.
- Add the sugar, then the eggs and stir continuously until the mixture is thick enough to coat the back of the spoon.
- This will make 1 cup of lemon butter. Use half for this recipe, and keep the other half in the fridge for later use.
- Spread lemon butter that has cooled to room temperature over the pastry.
- Beat egg until light and fluffy, then beat in sugar and butter.
- Stir in the coconut and cream.
- Spread mixture over the lemon butter.
- Bake in moderate oven for 30 minutes.
- Allow to cool, then dust with sifted icing sugar and cut into slices.
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