{has_more=true, offset=20, total=126, results=[{comment_text=Either folks can't read or can't read lol The instructions are pretty explanatory., approved=true, user_name=Rose, hs_createdate=1727201416241, rating_new__1_5_=3, id=16018933327}, {comment_text=I have made this again and I realised that I did change a couple of things based on the comments. 1 I Used a 20cm square tin - a sponge roll tin is too large for the mix. 2. As I used gluten free flour I added a small amount of water to get the base to (tsp), approved=true, user_name=Aisling, hs_createdate=1726055440397, rating_new__1_5_=5, id=15089092221}, {comment_text=Just mediocre. The base was not enough mixture for the size tin in the recipe. I was expecting the flavour to be more punchy so was disappointed. I bake a lot and have a couple of much nicer lemon recipes., approved=true, user_name=Gail, hs_createdate=1725478720702, rating_new__1_5_=2, id=14888191815}, {comment_text=Average. I enjoy baking and have some lovely lemon recipes which I make regularly. This was disappointing and I wished I had stuck to my usual recipes which are much more flavourful and enjoyable., approved=true, user_name=Gail, hs_createdate=1725438671258, rating_new__1_5_=2, id=14877416096}, {comment_text=Excellent recipe! It worked well and tasted great! I accidentally used Edmonds Gluten Free Self Raising flour in the base and it gave it a spongy texture which I liked., approved=true, user_name=Aisling, hs_createdate=1725181495441, rating_new__1_5_=5, id=14813545536}, {comment_text=Made it for the first time and love it. I did overwork the lemon mix though...my fault. Definitely will make it again....yum!, approved=true, user_name=Gerie Harvey, hs_createdate=1725088766206, rating_new__1_5_=4, id=14798468615}, {comment_text=Loved it, easy to make and great excuse to use garden lemons, approved=true, user_name=Loraine, hs_createdate=1724990117348, rating_new__1_5_=5, id=14772904359}, {comment_text=Love it. Great for the lemon season, approved=true, user_name=Barbara, hs_createdate=1724736052176, rating_new__1_5_=5, id=14722104867}, {comment_text=Good way of useing lemons, approved=true, user_name=Janice Peart,already have this recipe, hs_createdate=1724483368734, rating_new__1_5_=3, id=14676230210}, {comment_text=Where does the lemon juice & rind go ,,? NOT IN THE METHOD, approved=true, user_name=Jacky, hs_createdate=1724460243174, rating_new__1_5_=1, id=14675686933}]}
Reviews
126
What did you think of this recipe?
Rose
Either folks can't read or can't read lol The instructions are pretty explanatory.
3
Aisling
I have made this again and I realised that I did change a couple of things based on the comments. 1 I Used a 20cm square tin - a sponge roll tin is too large for the mix. 2. As I used gluten free flour I added a small amount of water to get the base to (tsp)
5
Gail
Just mediocre. The base was not enough mixture for the size tin in the recipe. I was expecting the flavour to be more punchy so was disappointed. I bake a lot and have a couple of much nicer lemon recipes.
2
Gail
Average. I enjoy baking and have some lovely lemon recipes which I make regularly. This was disappointing and I wished I had stuck to my usual recipes which are much more flavourful and enjoyable.
2
Aisling
Excellent recipe! It worked well and tasted great! I accidentally used Edmonds Gluten Free Self Raising flour in the base and it gave it a spongy texture which I liked.
5
Gerie Harvey
Made it for the first time and love it. I did overwork the lemon mix though...my fault. Definitely will make it again....yum!
4
Loraine
Loved it, easy to make and great excuse to use garden lemons
5
Barbara
Love it. Great for the lemon season
5
Janice Peart,already have this recipe
Good way of useing lemons
3
Jacky
Where does the lemon juice & rind go ,,? NOT IN THE METHOD
Preheat oven to 180°C bake. Line a 20 x 30cm sponge roll tin.
In a food processor mix the Tararua Butter, Edmonds Standard Grade Flour and Chelsea Icing Sugar until it forms a soft dough around the blade. Press into the base of the sponge roll tin. Bake for 15 - 20 minutes until lightly golden.
Mix Chelsea Caster Sugar, lemon juice and rind, Edmonds Custard Powder, Edmonds Baking Powder and eggs in the food processor until well combined. Carefully pour over the warm pastry base and bake a further 25 minutes until set.
Cut into slices when cold and, if desired, sprinkle with Chelsea Icing Sugar.
Either folks can't read or can't read lol The instructions are pretty explanatory.
3
Aisling
I have made this again and I realised that I did change a couple of things based on the comments. 1 I Used a 20cm square tin - a sponge roll tin is too large for the mix. 2. As I used gluten free flour I added a small amount of water to get the base to (tsp)
5
Gail
Just mediocre. The base was not enough mixture for the size tin in the recipe. I was expecting the flavour to be more punchy so was disappointed. I bake a lot and have a couple of much nicer lemon recipes.
2
Gail
Average. I enjoy baking and have some lovely lemon recipes which I make regularly. This was disappointing and I wished I had stuck to my usual recipes which are much more flavourful and enjoyable.
2
Aisling
Excellent recipe! It worked well and tasted great! I accidentally used Edmonds Gluten Free Self Raising flour in the base and it gave it a spongy texture which I liked.
5
Gerie Harvey
Made it for the first time and love it. I did overwork the lemon mix though...my fault. Definitely will make it again....yum!
4
Loraine
Loved it, easy to make and great excuse to use garden lemons
5
Barbara
Love it. Great for the lemon season
5
Janice Peart,already have this recipe
Good way of useing lemons
3
Jacky
Where does the lemon juice & rind go ,,? NOT IN THE METHOD