Due to changing circumstances we will not be running Artbreaks in the foreseeable future.
Our heartfelt thanks to the wonderful people who have taken part over the years.
Artbreak has been a wonderful experience for us and this has been a difficult decision to make.
For any future alternative option for an art retreat in the Bay of Plenty area contact Creative Bay of Plenty. All the very best for your creative futures.
Naomi, Heather and Pippa.

Deluxe Lemon Slice

Published 24 July, 2017 by Heather in Heather

Pastry: 2 and a half cups of flour, one-third of a cup icing sugar, quarter cup cornflour, half teaspoon salt, 250g butter (at room temperature), zest of one lemon.

Filling: 4 eggs lightly beaten, one a quarter cup sugar, 3 tablespoons flour (sifted), zest of two lemons, two-thirds of a cup of lemon juice, one-third of a cup of milk, quarter teaspoon salt.

Preheat the oven to 170 degrees C. Grease and line a 30 x 20 cm baking tin. In the food processor pulse all dry ingredients until well combined. Add butter. Pulse till resembles a coarse meal. Scatter over tin and press firmly into an even layer. Leave edges raised slightly. Place in fridge for 20 minutes. Then bake for 20 minutes. Remover from oven and allow to cool slightly.

Turn the oven down to 150 degrees C. In a bowl whisk together eggs, sugar and flour. Stir in juice, zest, milk and salt. Mix till combined. Pour filling over warm crust. Bake for a further 15 to 20 minutes. Cool completely before lifting out of the tin to cut.

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