This is another tried and tested slice .
That has only 4 ingredients or 5 if you include water.

All recipes I post I have tried, tested and love.

Prep time 5 minutes Time in fridge to set 6 hours
I always make this the day before



Ingredients:

• 85g packet lemon jelly crystals
• 
  250ml (1 cup) boiling water
• 
  14 savoiardi (sponge finger biscuits)
• 
  435ml (1 3/4 cups) thickened cream
• 
  130g (1/2 cup) lemon curd or lemon spread

Method :

• Step 1
  Place the jelly crystals in a heatproof bowl. Pour over the boiling water. Stir until crystals dissolve. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 1 hour or until chilled and thickened but not completely set.
• 
  Step 2
  Meanwhile, line the base and sides of a 23cm (base size) square cake pan with baking paper, allowing the paper to overhang 5cm above the sides. Arrange the sponge finger biscuits over the base to cover, trimming to fit if necessary.
• 
  Step 3
  Use electric beaters to beat cream in a large bowl until soft peaks form. Gradually add the jelly mixture and beat until firm peaks form (do not over beat). Spoon the lemon cream mixture over the biscuit base. Smooth the surface. Dollop teaspoonfuls of lemon curd over the surface of lemon cream mixture. Use a flat-bladed knife or skewer to stir the lemon curd into the lemon cream mixture to create a swirled effect. Place in the fridge for 5 hours or overnight until set.
• 
  Step 4
  Transfer the slice to a serving board. Use a knife dipped in hot water to cut the slice into 20 pieces.

 

[JayKay]

This looks yummy.
I've written down the recipe to have on hand.
Thank you.

 

[Petra]

This is another tried and tested slice .
That has only 4 ingredients or 5 if you include water.

All recipes I post I have tried, tested and love.

Prep time 5 minutes Time in fridge to set 6 hours
I always make this the day before

View attachment 13899

Ingredients:

• 85g packet lemon jelly crystals
• 
  250ml (1 cup) boiling water
• 
  14 savoiardi (sponge finger biscuits)
• 
  435ml (1 3/4 cups) thickened cream
• 
  130g (1/2 cup) lemon curd or lemon spread

Method :

• Step 1
  Place the jelly crystals in a heatproof bowl. Pour over the boiling water. Stir until crystals dissolve. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 1 hour or until chilled and thickened but not completely set.
• 
  Step 2
  Meanwhile, line the base and sides of a 23cm (base size) square cake pan with baking paper, allowing the paper to overhang 5cm above the sides. Arrange the sponge finger biscuits over the base to cover, trimming to fit if necessary.
• 
  Step 3
  Use electric beaters to beat cream in a large bowl until soft peaks form. Gradually add the jelly mixture and beat until firm peaks form (do not over beat). Spoon the lemon cream mixture over the biscuit base. Smooth the surface. Dollop teaspoonfuls of lemon curd over the surface of lemon cream mixture. Use a flat-bladed knife or skewer to stir the lemon curd into the lemon cream mixture to create a swirled effect. Place in the fridge for 5 hours or overnight until set.
• 
  Step 4
  Transfer the slice to a serving board. Use a knife dipped in hot water to cut the slice into 20 pieces.

Yummmm thank you so much xoxo

 

[Rosemary13]

This is another tried and tested slice .
That has only 4 ingredients or 5 if you include water.

All recipes I post I have tried, tested and love.

Prep time 5 minutes Time in fridge to set 6 hours
I always make this the day before

View attachment 13899

Ingredients:

• 85g packet lemon jelly crystals
• 
  250ml (1 cup) boiling water
• 
  14 savoiardi (sponge finger biscuits)
• 
  435ml (1 3/4 cups) thickened cream
• 
  130g (1/2 cup) lemon curd or lemon spread

Method :

• Step 1
  Place the jelly crystals in a heatproof bowl. Pour over the boiling water. Stir until crystals dissolve. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 1 hour or until chilled and thickened but not completely set.
• 
  Step 2
  Meanwhile, line the base and sides of a 23cm (base size) square cake pan with baking paper, allowing the paper to overhang 5cm above the sides. Arrange the sponge finger biscuits over the base to cover, trimming to fit if necessary.
• 
  Step 3
  Use electric beaters to beat cream in a large bowl until soft peaks form. Gradually add the jelly mixture and beat until firm peaks form (do not over beat). Spoon the lemon cream mixture over the biscuit base. Smooth the surface. Dollop teaspoonfuls of lemon curd over the surface of lemon cream mixture. Use a flat-bladed knife or skewer to stir the lemon curd into the lemon cream mixture to create a swirled effect. Place in the fridge for 5 hours or overnight until set.
• 
  Step 4
  Transfer the slice to a serving board. Use a knife dipped in hot water to cut the slice into 20 pieces.

Thanks for the recipe this will all so be nice with Passionfruit jelly and Passionfruit curd. I have saved this recipe on my IPad.

 

[Suzanne rose]

Thanks for the recipe this will all so be nice with Passionfruit jelly and Passionfruit curd. I have saved this recipe on my IPad.

Oooh I didn't know there was passionfruit curd. Thank you now I will need to get some and experiment

 

[Suzanne rose]

Thanks for the recipe this will all so be nice with Passionfruit jelly and Passionfruit curd. I have saved this recipe on my IPad.

You know I use lemon curd for lots of recipes including lemon cheese cake and I think the passionfruit will work well with that one as well

 

[Catherines]

Yummmm, yummmm. Sounds and looks delicious, easy and can’t wait to try it. Thank you.

 

[Rosemary13]

Oooh I didn't know there was passionfruit curd. Thank you now I will need to get some and experiment

You can get Bakers brand Passionfruit curd at Woolworths.

 

[SGH]

I'm trying to find passionfruit jelly, no one seems to be stocking it at the moment.
And yes I have done the lemon one and the people who were over simply loved it and I gave them the recipe to take home.

 

[Ellkay]

This is another tried and tested slice .
That has only 4 ingredients or 5 if you include water.

All recipes I post I have tried, tested and love.

Prep time 5 minutes Time in fridge to set 6 hours
I always make this the day before

View attachment 13899

Ingredients:

• 85g packet lemon jelly crystals
• 
  250ml (1 cup) boiling water
• 
  14 savoiardi (sponge finger biscuits)
• 
  435ml (1 3/4 cups) thickened cream
• 
  130g (1/2 cup) lemon curd or lemon spread

Method :

• Step 1
  Place the jelly crystals in a heatproof bowl. Pour over the boiling water. Stir until crystals dissolve. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 1 hour or until chilled and thickened but not completely set.
• 
  Step 2
  Meanwhile, line the base and sides of a 23cm (base size) square cake pan with baking paper, allowing the paper to overhang 5cm above the sides. Arrange the sponge finger biscuits over the base to cover, trimming to fit if necessary.
• 
  Step 3
  Use electric beaters to beat cream in a large bowl until soft peaks form. Gradually add the jelly mixture and beat until firm peaks form (do not over beat). Spoon the lemon cream mixture over the biscuit base. Smooth the surface. Dollop teaspoonfuls of lemon curd over the surface of lemon cream mixture. Use a flat-bladed knife or skewer to stir the lemon curd into the lemon cream mixture to create a swirled effect. Place in the fridge for 5 hours or overnight until set.
• 
  Step 4
  Transfer the slice to a serving board. Use a knife dipped in hot water to cut the slice into 20 pieces.

I am going to give this a try as I made some lemon curd yesterday. It looks yummy