Heat oven to 180C (med) Line a 20x35 cm tin with baking paper. Place flour and sugar into a food processor and pulse to mix. Add butter until it is like breadcrumbs. Press into the tin evenly. prick all over, bake 15 minutes until golden. reduce heat to 140 C Filling. Whisk eggs and sugar until very thick and pale. Whisk in lemon juice and passionfruit and the flour. Pour into baked pastry and bake for 45 minutes, or until set. It will set a little more when cold. Cool completely in the tin. Cut into squares and dust with the confectioners' sugar. Try to leave it alone, I dare you!
Sticky by name and nature!
For the Cake
- 250 millilitres self-raising flour
- 125 millilitres superfine sugar
- 113 grams cubed butter
For the Filling
- 3 small eggs
- 375 millilitres superfine sugar
- 2 lemons (juiced)
- 75 millilitres passionfruit pulp
- 63 millilitres sifted all-purpose flour
- confectioners' sugar (to dust)
Cake Eater's Lemon Passionfruit Slice is a community recipe submitted by cake_eater and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.