Lemon Butter Almond Slice

This weekend you get some friends over or you planning to throw a picnic. You may want to make my Lemon Butter Almond Slice for that moment. Okay, get ready, I will tell you. Let's cook it, and to cook you will need about three lemons for this recipe. Lemon butter can be made up to three days ahead; keep covered in the refrigerator. Slice is better stored in an airtight container in the refrigerator.
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Let's see what we need to mix in our lovely recipe. For this we need 250 grams of butter, softened, chopped; 2 teaspoons of vanilla extract; 1¼ cups or 275 grams of caster sugar; 2/3 cup or 80 grams of almond meal; 2 cups or 300 grams of plain flour; ½ cup or 40 grams of flaked almonds; and icing sugar for dusting.
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<strong><i>Lemon Butter: </strong></i>We need 1 teaspoon of grated lemon rind; 2/3 cup or 160 milligrams strained fresh lemon juice; 300 grams of caster sugar; 250 grams of unsalted butter, chopped; 4 eggs, beaten lightly, strained.<br />
<strong><i>Getting Start:</strong></i> Combine rind, juice, sugar, butter and eggs in a medium heavy-based saucepan. Stir over a very low heat for about 10 minutes or until thickened, and cover refrigerate for several hours or until thick and cold.
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Then preheat the oven to 200°C / 180°C fan-forced. Grease a 26cm x 32cm Swiss roll pan; line the base and two opposite sides with baking paper, extending paper 5cm above the edges of the pan. Beat butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy; transfer to a large bowl. Add almond meal and sifted flour; mix well using hands.
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Press two-thirds of the pastry evenly over the remaining pastry in plastic and refrigerate. Bake base, uncovered, for about 12 minutes or until browned lightly; cool for 10 minutes; spread base with Lemon Butter and sprinkle with flaked almonds.
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Bake slice for about 25 minutes or until browned; cool in pan. Refrigerate until cold then remove from pan and dust with sifted icing sugar and cut into pieces.