My husbands favourite dessert growing up was ‘lemon delicious’. By all accounts it was a baked pudding containing a lot of white sugar and egg yolks. Now that he is intolerant to eggs, this has been something I’ve never attempted to make for him since his Mum gave me her recipe, but I thought I’d try a more healthier version and make it a slice!
Not overly sweet, but not too tart either, I was pretty impressed with how this slice turned out. It’s got a soft baked cheesecake like top and a crunchy biscuit crust, which compliment each other beautifully, especially topped with a slice of lemon!
It does have a few steps and requires some pre-prepping in terms of soaking nuts, but actually uses minimal ingredients and is a fabulous way to use up excess lemons if your tree is exploding like ours!
Baked Lemon Delicious Slice
A brilliant way to use in season lemons when your tree is dropping them like ours! Sweet & tart, with both soft and crunchy, a taste sensation.
Place raw cashew nuts in a bowl and cover with boiling hot water. Let rest for 1 hour then drain.
Preheat oven to 180 degrees and line a 15x15cm baking tray with baking paper.
Add oats, almond meal and cinnamon to a food processor and process until oats are a flour consistency.
Add maple syrup and cacao butter then process again until a sticky dough forms.
Press the biscuit crust into the lined tin and bake for 13-15 minutes until lightly browned. Remove and leave to cool.
In a high speed blender add soaked cashews, coconut cream, lemon juice, maple syrup and cornflower and blend until creamy and no lumps.
Pour filling over the pre-baked crust and return to the oven bake for 23-25 minutes or until the edges look slightly dry and the center is “jiggly” but not liquidy.
Remove from oven and let cool before slicing. Top with half a lemon slice and dust with icing sugar to garnish if desired.
Sore in the fridge. Best eaten within the first 2 days.