This Lemon Cake is easy as pie … You basically blend the ingredients to a smooth batter in your OmniBlend, roll out the shortbread crust in your pie pan, and pour the filling in the crust. Bake and you’re ready to serve! Perfect as a tea time treat or dessert.
Normally castor sugar is used for baking as it is finer than granulated sugar, so it dissolves easier. That’s the only difference between castor sugar and granulated sugar, so you save when you just grind granulated sugar (which is much cheaper than castor sugar) in the OmniBlend jug to the coarseness of castor sugar. This only takes a few pulses (both the OmniBlend V and OmniBlend I models have a pulse function). For grinding dry ingredients always use the 1.5ltr narrow base jug, or the 2ltr jug which has a narrow base too.
- 4 Large Eggs
- 1/2 C Butter, melted
- 1 Lemon (medium-sized)
- 2 C Castor Sugar (or grind White Granulated Sugar in your OmniBlend)
- 1 Tbsp Vanilla Essence
- 1 Roll ready-made Shortbread Crust
- Powdered sugar and lemon slices for garnish
Preheat the oven to 180 degrees. If using granulated sugar, grind the sugar first to a finer consistency. Zest the lemon and add zest to the OmniBlend jug. Peel & remove white pith, then cut it into sections & remove seeds. Add the lemon to the jug, along with the other ingredients.
Blend until very smooth, for about 90 seconds.
Unroll shortbread crust and press into a 24cm pie pan. Pour filling into the pie crust. Bake for 45 minutes or until set. Dust with powdered sugar and garnish with lemon slices. Serve warm or chilled.