Abundance! What a brilliant word. But when it comes to citrus, you really have to get a little bit creative. Oranges are great because you can just eat or juice them. Lemons and limes are a tad more tricky – pickled limes, preserved lemons, marmalade? Tick. And there are still bags of fruit coming off the trees.
Lemon and lime sweets generally use very few fruit, which will hardly make a dent in the abundance of your heaving lemon tree. But any use is better than none, right? Especially a tasty one.
This is a variation on a recipe I posted a while ago for choc-berry chickpea slice. That one was vegan – this one is dairy-free and uses eggs. I must say that this version is rather lovely. It has a much lighter consistency, rather than the more fudgey chia-egg version. Not to say I don’t love a fudgey slice, but the eggs really do make a difference to the texture. Lighter is better when it comes to lemon I think. It also has no oil! Why did I even include that in the first place?! (And it still excites me that you’re getting a little dose of legume in your dessert!)
Lemon chickpea slice
1 cup chickpeas, cooked and drained
1 cup plain flour
1 1/2 tsp baking powder
1 cup raw sugar
1 tsp vanilla essence
zest of one lemon
1/4 cup lemon juice
Preheat oven to 180C and line a square or rectangular baking tin (the type for making brownies, or square cakes) – about 20 x 20 or 30 cm.
Whizz the chickpeas in a food processor until the texture resembles something between breadcrumbs and flour. This will be easier if the chickpeas are well-drained.
Place the chickpeas in a large bowl with the flour and baking powder, and whisk to mix together and remove any lumps.
In a smaller bowl, whisk together eggs, sugar, vanilla, lemon zest and juice. Add to the bowl of dry ingredients and mix until well combined.
Pour the mixture into prepared baking pan and bake for 40 minutes until the top is golden and an inserted skewer comes out clean.
Allow to cool, then remove from pan and ice with lemon icing by combining approx 1 cup icing sugar with a dash of lemon juice (or dilute with non-dairy milk if you want a more subtle lemon flavour).
When icing has set, cut into slices of your desired shape and size.