Lemon oaty slice.
With all the citrus around right now, this is the slice for me!
Base:
75g butter
3 tbsps sour cream
¾ cup flour
½ cup oats
3 tbsps icing sugar
Topping:
¾ cup sugar
½ cup lemon juice
1 tbsp lemon zest
2 tbsps cornflour
½ tsp baking powder
3 eggs
Icing sugar for dusting

Preheat oven to 180°C. Line a swiss roll tin. 
In a food processor mix the butter, sour cream, flour, oats and icing sugar until it forms a soft dough ball. Transfer this to the prepared tin and press into an even layer. Bake for 20 minutes or until lightly golden. 
Whilst the base cooks making the topping but mixing sugar, lemon juice and zest, cornflour, baking powder and eggs in the food processor (no need to wash it between base and topping) until well combined. Pour over the cooked pastry base and bake a further 25 minutes until just set. 
Cut into slices when cold and with a hot knife.

Nici’s notes:
Always zest the lemons before you squeeze them for your juice and store the zest, wrapped in foil, in the freezer for future cooking!