Monday, March 19, 2012
In my childhood there were a couple of sweet recipes that various family members were renowned for bringing along to gatherings. One aunt used to make a chocolate peppermint slice which I veganised for last Christmas. The other popular sweet that used to appear at these family dos was a lemon slice. A different aunt was responsible for this recipe which I had completely forgotten about until recently.
My mum offered to bring it along to the young man's party as my niece and nephew adore this slice. It turned out to be a big hit with my brother-in-law (on the man's side) so mum kindly emailed me the recipe to pass onto him. After scanning the ingredients I had a feeling it would be simple to make a vegan version, dairy-free margarine for butter, soy condensed milk for regular and Nice biscuits instead of Marie.
The slice turned out to be just as delicious with these vegan modifications as I recall it previously. It's a cinch to put together and appeases most tastebuds so I will certainly be making it again.
Lemon slice (Adapted from an old family recipe)
250g Arnott's Nice biscuits
1 cup desiccated coconut, plus extra for topping
300ml Soymilke soy condensed milk
50g dairy free margarine
2 lemons, finely zested and juiced
1 1/2 cups icing sugar
1/2 teaspoon vanilla essense
Place the biscuits in a food processor and pulse until the biscuits become a fine powder. Transfer the processed biscuits to a bowl and stir through the coconut and lemon zest.
In a small saucepan, heat the condensed milk and margarine together until the margarine has melted, stirring frequently. Pour into the bowl containing the biscuits, coconut and lemon zest and mix everything together thoroughly.
Spread the mixture evenly in a 28 x 18cm tray lined with baking paper. Place in the refrigerator for 15 minutes or until it sets.
Meanwhile, place the icing sugar in a bowl. Add the vanilla essense and slowly drizzle in some of the lemon juice. Mix together until a thick icing results. If the icing is too thick, add a little more lemon juice and if it's too thin, add some more icing sugar.
Spread the icing over the top of the biscuit layer and then sprinkle dessicated coconut on top of the icing. Return to the refrigerator for another 30 minutes then cut into small squares. Store in a container in the fridge.