So. 2020 has been a bit of a shit storm hasn’t it…
I want to say somethings smart and witty about it all, but to be honest for the most part of this last half year I’ve felt quite lost. Well done to all you isolation sourdough bakers out there!! That was not me :). I was pretty much feeding my kids frozen pizza, tried to stay calm and make some sense of the world.
Two glorious things happened though.
In May we welcomed our baby girl Mia into the family. She is wonderful. Finn and Lily keep fighting over who gets to cuddle her first. I’m still practising being a mum of three…
And for the first time in 8 years our lemon tree actually presented us with some fruit!! We ‘planted’ it for our wedding in 2012 and it’s moved with us through a couple of rentals and into our first home. It’s a bit sad looking because it had to fend for itself quite a bit. I vow to take better care of it from now on!!
Lemons are one of the must-haves in my capsule kitchen. And with the first two I picked, I made lemon slice. It’s a basic recipe, I think next time I might add some macadamias to the base to give it a bit of soft crunch… Nevertheless, everyone’s hoovering it up so this is a good go to.
Base
250g milk arrowroot biscuits (or similar)
125g butter, melted or very soft
3/4 cup coconut
1/2 can sweetened condensed milk
1 lemon, zest only
Blitz everything together in a food processor.
Press into a slice tin.
Refrigerate.
Icing
2 cups icing sugar, sifted
100g butter, melted
1 lemon, juice only
Stir butter and lemon juice into the icing sugar.
Spread onto the base.
Refrigerate.
Slice into squares when firm.