Ginger and lemon tea is so restorative that I wanted to make a slice with them. What a refreshing way to accompany a cuppa? My recipe is a combination of ideas from this caramel slice recipe and this ginger and lemon slice recipe. I'm not shy on the ginger, so moderate this ingredient to suit your own tastes.
1 cup plain flour, sifted
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted
2-3 tsp ground ginger
400g can sweetened condensed milk
2 tablespoons golden syrup
60g butter, melted
Zest of approximately 1 lemon
Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.
Combine all base ingredients in a bowl. Mix well.
Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
Cut into squares to serve.