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1 No Bake Vanilla & Lemon Slice

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No Bake Vanilla & Lemon Slice

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Ingredients

9 portion(s)

Vanilla Custard & Biscuit Layers

  • 1 litre full cream or hi-lo milk
  • 120 g plain flour
  • 120 g raw sugar
  • 3 eggs
  • 1 tsp Vanilla Essence or half tsp Vanilla Concentrate Extract
  • rind of 1 small lemon, (plus extra for garnish)
  • 2 packages Sayo Biscuits, for top & bottom layers

Cream Cheese & Lemon Topping

  • 250 g light Philadelphia Cream Cheese
  • 2 tablespoon TMX icing sugar, (taken from custard ingredients)
  • 6 tsp lemon juice
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Recipe's preparation

    Custard Filling

  1. Add sugar and lemon rind into Closed lid and mill for 20secs on Sp9.  Using your spatula, scrape down icing sugar from side of bowl.  Keep approx. 2 tablespoons of the icing sugar & lemon zest mix aside to be used for the cream cheese topping.  Then add to Closed lid milk, flour, eggs and vanilla and cook for 12mins at 90 degrees on Sp4.  Allow to cool slightly in Closed lid.

     

    Place 1st layer of 9 Sayo biscuits in a non stick baking tray (24x24x4.5cm) and pour the slightly cooled custard filling evenly over the top. Lining your tray with baking paper is optional, but not really necessary.

     

    If using 18 Sayo biscuits and the same size tray as mentioned, then there will be some custard left over (which you can indulge in at a later stage!!)

     

    When spreading the custard, make  sure you leave enough room on top for another layer of Sayo biscuits and the layer of cream cheese topping.

     

    Then place the 2nd layer of 9 Sayo biscuits on top of the custard.  Place tray in fridge while you make the cream cheese topping.

       

     

    2. Cream Cheese & Lemon Topping

  2. Add to Closed lid the cream cheese, reserved icing sugar with lemon zest, then lemon juice.  Mix 10secs on Sp6.  Using your spatula, scrape down sides of bowl and mix a further 10secs on Sp6 until combined.

     

    Remove slice from fridge.

     

    Spread the mixture evenly over the top layer of the Sayo biscuits and cover with foil/cling wrap.  Return to fridge and allow to chill for at least an hour before slicing.

     

    Once chilled, remove from fridge and cut with a bread and butter knife around the outer edge of the slice, then around each Sayo biscuit to form 9 portions of slice.

     

    You may like to dust with some TMX icing sugar, grated chocolate, garnish with lemon peel or simply serve as is.  Enjoy ......

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Tip

 

 

 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • That's a shame ;(. I make

    Submitted by Aldemor on 23. November 2014 - 12:04.

    That's a shame ;(. I make this custard recipe at least once a week and only use 100g of plain flour and it sets very firm. I increased flour in this recipe so it can be cut as a slice. Perhaps try it again using sayo biscuits as they may be harder than lattice and increase the flour a little. The eggs will thicken the custard too. If eggs are small you could use 4 of them. If you are game to try it again let me know how you go tmrc_emoticons.)

    Aldemor for your Thermo

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  • This recipe did not work out

    Submitted by Countrybumpkin on 23. November 2014 - 11:46.

    This recipe did not work out at all for me.

    i used lattice biscuits instead of sayos, but I don't think that would have stopped it from setting.

    the custard tasted great, just didn't set. Even  after being left over night in the fridge, the slice us still too loose to be able to cut & serve as a slice. mine will have to scooped out with a spoon.

    i didn't get as far as the icing.... 

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  • Hi Ingrid, there is a photo

    Submitted by Aldemor on 13. March 2014 - 20:44.

    Hi Ingrid, there is a photo of the sayo biscuit in my recipe section showing how to place the layers on top of the filling.  Hope this helps you ! thanks 

    Aldemor for your Thermo

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  • Hi there, here is a link to

    Submitted by Aldemor on 13. March 2014 - 20:41.

    Hi there, here is a link to sayo biscuits.  They are made by Arnotts in Australia (square savoury cracker biscuit)

    http://en.wikipedia.org/wiki/SAO_(biscuit).  I will try and add a photo to the recipe.  We also have another type of biscuit here called Lattice which has a sprinkle of sugar and similar in size (you could use similar to these also).

    Let me know how you go ! tmrc_emoticons.)

    Aldemor for your Thermo

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  • Hi, What are "Sayo" Biscuits?

    Submitted by Smartkitchen on 13. March 2014 - 19:40.

    Hi,

    What are "Sayo" Biscuits? Are they available in NZ?

    Thanks. Ingrid

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