This no-bake lemon slice recipe adds lime to the mix and is topped with a bittersweet lemonade jelly for a delicious lemon, lime and bitters twist.
250g milk arrowroot biscuits
275g unsalted butter
2 limes, to serve
1 tsp gelatine powder
3 lemons, zested, juiced
4 free range eggs, lightly beaten
1 cup caster sugar
2 tbs bitters
4 tsp gelatine powder
1 cup lemonade
1/4 cup caster sugar
Lightly grease Souper Cubes tray
Break biscuits into a food processor and process until fine crumbs form. Add 150g melted butter, processing to combine. Using the back of a spoon, firmly press mixture evenly into base of Souper Cubes tray, then refrigerate.
Meanwhile, place lemon and lime zest and juice, sugar and egg in a saucepan, whisking to combine. Place gelatine and 1 tbs warm water in a small bowl, mixing to combine. Place saucepan over low heat and cook, whisking constantly, for 5 minutes or until mixture is a custard consistency. Remove pan from heat and add gelatine mixture, stirring to dissolve. Add remaining chopped butter and stir until combined.
Remove pan from fridge. Carefully pour curd through a sieve over biscuit base, then return pan to fridge.
To make the jelly, place bitters, lemonade and sugar in a small saucepan and bring to the boil over low heat. Meanwhile, place gelatine and 2 tbs warm water in a small bowl, mixing to combine. Remove pan from heat and add gelatine mixture, stirring to dissolve. Cool completely, then transfer mixture to a jug. Pour jelly over curd layer. Return Souper Cubes to fridge and chill for at least 4 hours or until set. Slice and serve topped with extra lime slices.
To prevent spills, you can pour the jelly over the curd while the slice pan is still in the fridge. Slowly pour over the edge of the pan, using the jug.