Lime slice

Method

1. First make the base. Place the butter, flour, icing sugar and egg in a food processor and process until a dough forms.

2. Press the dough into greased, lined 23cm round flan tin. Refrigerate the dough in the tin for 30 minutes.

3. Preheat the oven to 180ºC/gas 4. Bake the base for 20 to 25 minutes, until pale golden.

4. Meanwhile, make the filling. Whisk the eggs in a bowl, then add the sugar, flour, lime juice and zest, and whisk until combined.

5. Pour the filling onto the cooked base and bake for another 20 minutes, or until the filling is set and lightly golden on top. Remove from the oven and allow to cool in the tin.

6. Cut into pieces, dust with icing sugar and serve.

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Ingredients

For the base:

200g unsalted Butter, softened and chopped
250g plain flour
30g icing sugar
1 egg, lightly beaten

For the filling:

6 Eggs
375g caster sugar
60g plain flour
125ml fresh lime juice
finely grated zest from 4 limes
icing sugar, for dusting

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