Norpro Lemon/ Lime Slicer, White

Product Information

Thanks so much to Selma for sharing her Lemon Slice Recipe; there’s nothing better than knowing a recipe has been tried and tested by another Mum just like us. Time saver - just mix the ingredients together in one bowl and then bake - all in just 30 minutes. Wait for the slice to cool and then smother it in luscious creamy frosting.

Meanwhile mix together the icing sugar, lemon rind and juice to make a fairly runny icing for top of the Lemon Slice. Ready in Under an Hour – This creamy lemon slice recipe only takes about 10 minutes to put together and the rest is just time in the oven!Yes you can! Simply freeze in an airtight container for up to 3 months. Because this slice is made with sweetened condensed milk, it wont freeze solid, but rather change into a firm texture. Many of our readers love to eat this slice directly from the freezer as a frozen treat during summer! Are you searching for a machine part or manual? Send a request to customer service for fast and personal service.

With this slice you still have the same creamy lemon texture (that you'd get in a cheesecake slice) but without any hassle or fuss! Recipe Tips & FAQ Absolutely! You will need to use a larger slice tin and increase the baking time slightly. The Very Best Lemon Recipes

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It’s an amazing ingredient to use instead of, or alongside, fresh lemons. If you love lemon flavour then having lemon powder in your larder or pantry will completely change your cooking and baking habits for the better. Why do you need it? And if you’ve still got lemons to use up, you might like to add these recipes to your “must try” list too:

The recipe instructions are all included in the recipe card at the bottom of this post. However, I’m also going to outline the process, and highlight a few things, here. 1. The biscuit layer sweetened condensed milk - I recommend using full cream sweetened condensed milk (not skim) as it sets firmer when baked and has a creamier texture.You can start making this layer as soon as you pop the biscuit base into the oven as it will also need to cool before you can spread it over the cooled first layer. Wait for the base to cool slightly to room temperature before pouring over the filling – this will prevent the base from going soggy and the eggs in the filling from curdling