Lemon slice - version 2 (v)

Adapted from the lemon almond torte in Kris Holechek's The 100 Best Vegan Baking Recipes
Makes 1 loaf tin of slices - about 14 small pieces - with some lemon topping left over

Original post (with pictures) here


For the base
1 cup oats
1/4 cup sugar
2 tbsp non-dairy spread, margarine or butter, melted
Up to 1 tbsp water, as needed

For the lemon topping
1/4 cup flour
1/4 cup cornstarch
1 cup sugar
1 cup water
Juice and rind from 1 large lemon - about 1/2 cup lemon juice and 1 tsp grated lemon rind


For the base
1. Preheat the oven to 180'C.
2. In a food processor, process the oats until crumb-like in texture. Combine with the sugar and melted butter and mix well to combine. Add some water if necessary to bring the mixture together.
3. Line a loaf tin (or small square tin) with baking paper and press the base mixture into the bottom. Bake for 10 - 15 minutes, or until golden.

For the filling

4. While the base is baking, combine the flour, cornstarch, sugar and water in a medium saucepan. Whisk together and then bring to the boil, stirring constantly. Then lower heat and continue to stir until thickened, about 5 minutes.
5. When the mixture has thickened, mix in the lemon juice and zest and leave over low heat, stirring regularly, for a further 2 to 3 minutes. The mixture should start to bubble in the centre.
6. Remove filling from heat and pour into a bowl. Leave to cool, stirring occasionally.

To make the slice
7. When the base and filling have cooled, pour most of the filling (about 3/4 of the mix) over the base, and then set in the fridge for 2 to 4 hours. Slice before serving.

Note. The remaining lemon topping mix can be frozen for later use (and is enjoyable from the freezer, as it doesn't set solid) or used as lemon spread for other products.