Everyone has their own version of a hangover cure.
Some go for the glass of water and two Panadol before bed trick, many of my friends practice the hair of the dog technique, others are more partial to laying in bed until 3pm and dying.
If i’ve had one too many bottles of prosseco, i bake.
It’s distracting, not too physically demanding and of course, gives that ol’ blood sugar a nice little spike.
Recently while out for breakfast i ordered a lemon slice (yes, for breakfast). It was tangy and sweet and the base was soft and crumbly. In the words of my boyfriend it was “Lit.”
I’m always looking for something new to add to my baking repitoir, considering how often i’m hungover. So i gave the queen of baking, lamb chops and and story book reading a phone call, my Grandma.
A few weeks later I received a letter. Inside was two newspaper clippings from 90’s women’s magazines and a note from Granny herself with two go to recipes for baking with lemons. Cute as a button isn’t she?
Spoilt for choice I decided to combine the two with a few small tweaks here and there (after all, she did teach me to take each recipe with a grain of salt.)
Grandma’s Lemon Slice
- 150g unsalted butter, softened
- 1/3 cup caster sugar
- 1 1/2 cups plain flour
- 4 eggs
- 1 1/2 teaspoon lemon rind
- 1/3 cup plain flour
- 1 cup caster sugar
- 2/3 cup lemon juice
- sliced lemon rings (for serving)
- Preheat oven to 180°C/160°C fan-forced. Line a 3cm deep tray with baking paper.
- Melt butter lightly, mix in all base ingredients until it becomes soft and doughy. Bake for 15-20 minutes or until golden. Set aside to cool.
- Whisk the eggs lightly then add topping ingredients. Continue to whisk until all combined. Pour over base then bake for 15 minutes or until set. Remove from oven and place lemon slices on top. Allow to cool before cutting into generous sized pieces.
Serve with a cup of English Breakfast tea. Dunk liberally.