#10 Lemon Ricotta Slice

As requested, here is an afternoon tea slice, a lemony one. I plan to do a few slices over the next weeks. I am all about afternoon tea slices at the moment!! I found this recipe in an old Family Circle mini cook book from 2001. It is quite easy to make, just one bowl to mix first the base and then the topping. Or you can use a food processor.

Ricotta Slice

Lemon Ricotta Slice

Base

  • 220g plain flour
  • 1 tspn baking powder
  • 180g melted butter
  • 100g caster sugar
  • 1 egg
Topping
  • 110g caster sugar
  • 3 eggs
  • 350g ricotta cheese
  • 200ml cream
  • zest of a lemon
  • 185ml lemon juice
  • icing sugar for dusting
For the base: Grease and line a 20 x 30cm slice tin and preheat the oven to 180*C. Make sure the baking paper is very generous at the sides, it's really important as the topping is runny and it also helps lift the cold slice from the tin. Place all the base ingredients into a bowl and mix till they form a ball of dough. You can use a food processor. Press into the tin and smooth out. Bake for 15 minutes and then reduce the oven temperature to 150*C.

For the topping: Mix or process all the ingredients and pour over the base. Cook for a further 25-30 minutes. It should still have a slight wobble in the centre. Cool in the tin then refrigerate for at least two hours. Cut into pieces and dust with icing sugar to serve.