I’m sad today, very sad indeed. I was really looking forward to this weeks SMS, raised waffles with brown sugar bananas. Now, doesn’t that sound divine? Doesn’t it just sound like the most perfect Sunday breakfast? Well, that’s what I thought but unfortunately the waffle iron I ordered arrived whilst I was shopping in York and was carted back off to the sorting office, unable to be liberated till Monday morning. Sweet Melissa Tuesday maybe?
Since I found myself unable to participate this Sunday I decided to try a recipe I’ve had bookmarked for a rainy day, and boy was it a rainy day today! Triple lemon slice, that’s right triple lemon. These bars are like a little ray of sunshine in this cold and blustery November. So light, so tangy, a tiny taste of Summer.
Triple Lemon Slice
For the base:
250g digestive biscuits
180g butter, melted
Zest of 1 lemon
For the first layer:
1 can condensed milk
3/4 cup boiling water
1/2 cup lemon juice
1 pack lemon jelly
1pt boiling water
Lightly grease a 20cm by 30cm tin and put to one side.
For the base crush the digestive biscuits into tiny crumbs and add the melted butter and zest. Combine then press evenly into the prepared tin. Pop in the fridge to chill until cold.
For the filling dissolve the gelatin in the boiling water and leave to one side to cool. Combine the condensed milk and lemon juice before adding the cooled gelatin infused water. Mix together and pour carefully onto the chilled base. Place back into the fridge to chill until cold.
Follow the instructions on your pack of jelly to make 1 pint. Leave to cool slightly until the mixture goes slightly gloopy, like egg whites. Pour carefully upon the other layers and place back into the fridge till the jelly has set completely and cut into squares,