This week, Fast Ed’s continuing his travels in the Southern Highlands and eating his fill of the local produce along the way. Home to rolling hills, historic estates and some outstanding restaurants, the Southern Highlands is also home to something slightly less glamorous, but just as important: the potato! For dessert, Ed’s baking an old-fashioned Lemon and Grapefruit Slice, the perfect end to his country escape.
This is both a simpler and a more complex version of a traditional slice that has been famous in Australian country bakeries for generations. It’s simpler, because the result is more stable (and tastier). It’s more complex because to achieve that there’s just one additional step –that in no way means it’s harder.
Looking for more delicious slice recipes?
Ingredients
Method
Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Sift flour and icing sugar into a large bowl, then add half the butter and rub with fingertips until crumbly. Add ¼ cup iced water and mix to form a shaggy dough. Press into bottom of a lined 27 x 17cm slice pan, prick with fork and then bake for 18-20 minutes.
Mix eggs, yolks, caster sugar, cornflour, zests, juices and vanilla in a bowl and whisk until smooth. Transfer to a medium saucepan set over low-medium heat and cook until barely simmering. Remove from heat and whisk in remaining butter.Â
Strain through a fine sieve over baked base, them bake for 20-25 minutes, until firm. Allow to chill completely before slicing. Serve.Â
What’s in Ed’s Esky?
- Hill Family Farm Dutch cream and Sebago potatoes
- Redleaf Farm suckling pig
- Hampden Deli jamon, roasted capsicum frittata, Pines cheese, crusty white loafÂ
- Yarrawa Estate 2019 Chambourcin, lime relish
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