I have been on the hunt for a good and proper lemon slice recipe for a long time now and I couldn’t find anything I liked when browsing the internet until I decided to take matters into my own hands. I think lemon slice should have a thick shortbread base and an even thicker lemon curd topping – none of this sweet pastry bull crap that’s only half a centimeter thick. So I created my own lemon slice, a cake/shortcrust bottom with a stiff lemon curd that won’t ooze when cut. Biting into this slice is almost like biting into a cake; it’s light and fluffy then you get this huge hit of indulgence and lemon-y goodness. If that doesn’t make you want to bake this then I don’t know what will.
Miss Flossypots’ Luscious Lemon Slice
Serves: Eight generous servings
– 1 cup butter -room temperature
– 1/2 cup white sugar
– 2 cups flour
– 6 tbsp butter diced (90g)
– Zest of 2 lemons
– 3/4 cup of lemon juice (or the juice of five lemons)
– 1 cup sugar
– 3 eggs
– 1 egg yolk
Preheat oven to 180°C (170°C fan bake) and line a 22cm x 22cm square baking tray with baking paper.
In a medium to large bowl sift the sugar and flour together and begin cutting the butter into 1cm x 1cm cubes. Once you have diced the butter add it to the mixture and rub the mixture between your fingers until you have a dough/pastry consistency. If you’re lucky and own a food processor you can add all of the ingredients in at once and blitz until you have the same result as above.
Press the base mixture into the pan with your hands and try get the base to look as evenly as possible. Bake for 15-20 minutes or until lightly browned.
Lemon curd topping
Whisk together the eggs, egg yolks and sugar until fully combined in a medium sized saucepan. Add the remaining ingredients and whisk on a low heat until the mixture begins to thicken. I have a step by step blog post on this whole process here: Lemon Curd.
Pour the thickened lemon curd topping through a sieve and onto the base – spread around until evenly distributed. Bake for a further 10-15 minutes or when jiggled it doesn’t move.
Leave to cool completely then slice into eight.*
You can also sieve 2 tbsp of icing sugar over the top to give more a classic look to the slice.
Store in an airtight container for up to a week.
*I sliced a thin layer off of each side to create a “cleaner” look.