Vanilla Slice

Vanilla slice: Preheat oven to very hot, 220°C. Lightly grease and line a 20 x 30cm slice pan with baking paper.

Grease and line 2 baking trays. Place pastry sheets on oven trays. Bake for l0-12 minutes, until golden. Gently flatten pastry with hand. Trim pastry to cover base of prepared pan.

In a jug, combine sugar, cornflour and custard powder. Add a little of the milk to form a smooth paste. Place paste in a large pan with remaining milk and stir until smooth.

Add butter and bring to the boil. Reduce heat and simmer, stirring, for 5 minutes or until mixture is thick and smooth. Remove from heat. Add egg-yolks and vanilla. Pour over prepared pastry sheet. Top with remaining trimmed pastry sheet. Chill for 1 hour.

Lemon icing: Meanwhile to make lemon icing; combine icing sugar, butter and lemon zest in a small heat-proof bowl. Stir in enough water to make a smooth paste.

Place over saucepan of simmering water and heat gently, stirring for 2-3 minutes until mixture is of spreadable consistency.

Spread over pastry.

Chill for 20 minutes until set.

Cut into squares.