{"id":1531,"date":"2010-07-21T19:27:34","date_gmt":"2010-07-21T11:27:34","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=1531"},"modified":"2010-08-08T15:52:36","modified_gmt":"2010-08-08T07:52:36","slug":"lime-slice","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/lime-slice\/","title":{"rendered":"Lime slice"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I am fortunate enough to have some wonderful friends who not only recognise my passion for cooking but also foster it in many ways.\u00a0 Their generosity is, at times,\u00a0somewhat overwhelming although sincerely appreciated.\u00a0 I am often\u00a0lucky enough to be given ingredients, especially home grown items such as fruit and vegetables, and who could say no to that.\u00a0 My dear friend, Alex, provided me with some slightly over-ripe limes recently.\u00a0 They were juicier, a little\u00a0sweeter\u00a0than normal and had a yellowish skin rather than the typical green that\u00a0one would expect of a lime.\u00a0 Because of this\u00a0I knew they wouldn’t have the sourness that they normally do and that I would need to consider that when choosing a recipe to use them in.<\/p>\n

I have made a\u00a0lime tart<\/strong><\/a> previously so wanted to do something similar but\u00a0simpler, that would be easy for G to take to work and share around because if it is in the house I will eat it :).<\/p>\n

Continuing my commitment to try and\u00a0find recipes in my\u00a0vast collection of cookbooks\u00a0before searching the internet I began my research.\u00a0 It didn’t take long for me to discover something that I could whip up.\u00a0 If you have excess limes you might like to give this a try.<\/p>\n

lime slice (from \u201cbills food\u201d by Bill Granger)\u00a0
\nmakes 12 large slices or 36 small pieces<\/span><\/p>\n

Ingredients
\n<\/span>base
\n<\/em>200g (7ozs) unsalted butter, softened and chopped
\n250g (2 cups) plain (all-purpose) flour
\n30g (1\/4 cup) icing (confectioners’) sugar
\n1 egg, lightly beaten
\nfilling
\n<\/em>6 eggs
\n375g (1 1\/2 cups)\u00a0caster (superfine) sugar\u00a0
\n60g (1\/2 cup) plain (all-purpose) flour
\n125ml (1\/2 cup) lime juice
\nfinely grated zest from 4 limes
\nicing (confectioners’) sugar, for dusting
\n\u00a0
\nPreparation
\n<\/span>Grease and line the base and sides of a 23cm (9inch) square tin with baking paper.\u00a0 To make the base,<\/em> mix the butter, flour, icing sugar and egg together in a food processor until a dough forms.\u00a0 Press the dough into the tin.\u00a0 Refrigerate the dough in the tin for 30 minutes.\u00a0 Preheat the oven to 180\u00b0C (350\u00b0F\/Gas 4), then bake the base for 20 to 25 minutes, until pale golden.<\/p>\n

While the base is cooking, make the filling<\/em>.\u00a0 Whisk the eggs in a bowl, then add the sugar, flour, lime juice and zest, and whisk until well combined.<\/p>\n

Pour\u00a0the filling onto the cooked base and bake for another 20 minutes, or until the filling is set and lightly golden on top.\u00a0 Remove from the oven and allow to cool in the tin.<\/p>\n

Cut into pieces and dust with icing sugar.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *I used a fan-force oven and found that the top\u00a0began to brown quite quickly so\u00a0I covered it loosely with foil halfway through cooking which prevented it from\u00a0being over cooked.\u00a0 I also found that the slice took 25 minutes to cook to ensure the filling was set in the middle.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

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ease: 8\/10.<\/strong>\u00a0This is an easy base and filling slice method.
\nprep time:<\/strong> 15mins <\/strong>+ 30 mins chilling
\ncooking time: 45mins.<\/strong>\u00a0
\ntotal: 1 hour <\/strong>+ 30 mins chilling<\/p>\n

taste: 8\/10.<\/strong>\u00a0 G loved the tanginess of the lime in the filling and the base had just enough crunch and a sweetness that balanced well with the filling.\u00a0 We both liked it best when it was slightly chilled.\u00a0 The remainder went to work this morning with G so we will see what his colleagues think of it :).<\/p>\n

I would rate this a 7\/10 because I found that the filling tasted a little bit too much like egg for me, kind of like when a custard is not quite cooked. G said it was fine so it might be just me.\u00a0 If you\u00a0find it the same I think cooking the slice\u00a0for an additional 5 minutes would solve this issue but it would also make the filling firmer.\u00a0<\/p>\n

It evidently went down very well with G’s workmates with several people wanting the recipe and some requests for more slice in the future.<\/p>\n

would I make it again:\u00a0Yes <\/strong>– whenever I have some excess limes and want something to share.<\/p>\n","protected":false},"excerpt":{"rendered":"

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I am fortunate enough to have some wonderful friends who not only recognise my passion for cooking but also foster it in many ways. Their generosity is, at times, somewhat overwhelming although sincerely appreciated. I am often lucky enough to be given ingredients, especially home grown items such as fruit […]<\/p>\n","protected":false},"author":2,"featured_media":1560,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[79,57,31,48,25,29,27],"tags":[12,127,119,98,102,100],"_links":{"self":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1531"}],"collection":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=1531"}],"version-history":[{"count":18,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1531\/revisions"}],"predecessor-version":[{"id":1629,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1531\/revisions\/1629"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/1560"}],"wp:attachment":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=1531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=1531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=1531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}