This slice is packed with a tangy punch from the flavour of limes. The lime topping sits on an smooth almond shortbread base. The topping is quite interesting. It separates during baking to produce a two layered texture: the bottom layer becomes a lime curd and the top layer becomes like a spongy meringue. Don’t be frightened that the top of the slice browns a bit during baking. It will be dusted with icing sugar. Just a tip though. You will find that the knife will become sticky as you cut the slice into ‘fingers’. Simply coat the blade with icing sugar and the topping won’t stick to the knife. You will also need about 6 or so limes to produce 2/3 cup of juice – perfect if you have abundance of limes left on your tree!
250g unsalted butter, softened at room temperature
1/3 cup caster sugar
1 1/4 cups plain flour
1/4 cup rice flour
125g ground almonds
2 cups caster sugar
Grated zest of 2 limes
2/3 cup lime juice
60g plain flour
Preheat the oven to 180ᵒC. Line a slice tin (18cm by 28cm) with baking paper.
Cream the butter and sugar until well combined. Add the plain flour, rice flour and ground almonds, mixed well. Spread the mixture into the prepared tin. Bake for 30 to 35 minutes, or until a light golden brown and is firm to touch. Remove and set aside.
For the topping, beat sugar and eggs until its volume has doubled. Add lime zest, juice and flour. Beat until the mixture is well combined and smooth.
Pour filling over the shortbread base, reduce the oven temperatures to 150ᵒC and bake for 45 to 50 minutes or until the topping is set. Remove and allow the slice to be completely cooled in the tin.
Once you lift the slice out of the tin, place it on a chopping board. Carefully peel away the baking paper – you may need a small palette knife to help pry the topping off the baking paper. Cut slice into fingers and generously dust with icing sugar.