Lemon Ricotta Slice
Another use for the glut of lemons in Melbourne at the moment - a nice, old-fashioned lemon slice. This slice is a bit more unusual than your standard, though, with a smooth, creamy lemon topping made by adding ricotta cheese to the usual lemon, cream and egg mixture, on top of a buttery shortbread base. I guess it's a light, lemony cheesecake in bar form, really.
I actually used cottage cheese in my version, as that's what I had at the time, and I imagined it might make a lighter, more health-conscious topping. The fact of the truckloads of butter in the base seemed to escape me....but I think you could use an olive oil spread or light butter in the base without any significant change in flavour or texture. The cottage cheese instead of ricotta in the topping gave a slightly more grainy texture, which wasn't entirely unpleasant, but I do think ricotta is a better option if you're not as concerned about health, or going to the supermarket late at night, as I was.
I never really grew up with slices; my family didn't make them and I never really went for them in the school tuckshop, so it's a bit of a novelty to play around with a few now. This one is really easy to make and has a good lemony taste. Nothing worse than a lemon slice that isn't lemony enough - I mean, what's the point? This one's a good one.
Read on for the recipe: