Lemon Jelly Slice
1/4 cup sugar
1 12 cups SR flour
1/2 cup butter, melted
1 egg white
1/2 cup sugar
2 heaped tablespoons custard powder
3/4 cup water
1/2 cup lemon juice (2-3 lemons)
Prehead oven 200 degrees. Place dry ingredients into a medium size mixing bowl. Melt butter and stir in egg white, pour into bowl mixing well. Lightly press into a slab tin that has been coated with cooking spray. Bake 15-20 minutes or until golden brown.
To make topping: Place sugar, custard powder and water in a medium saucepan, whisk until blended. Add in lemon juice, stirring constantly until mixture has boiled and is thick. Pour over base while both hot. Once cooled, cut into squares.
This recipe is a little high in sugar for my liking but good for a treat.
Recipe taken from Too Good To Be True 1 - Annette Sym