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.
I have been so weary of lemon curd for such a long time, maybe it’s because of the time where I completely split the curd to the point where it resembled lumpy orange porridge. Or could it be the time when I took it off the heat at least five minutes early resulting in a soup like texture; who knows? It could be either one of them. Well I have now seen the light after finding the perfect recipe; it’s simple, no thermometer necessary nor will you need any muslin. Four ingredients, ten minutes tops and foolproof (if you listen to me that is)!