Lemon slice is shortbread base with fresh lemon curd topping. Its amazing contrast of textures and flavours with buttery shortbread crust and creamy lemon filling on the top. The lemon filling has perfect balance of sweetness and tanginess. They are so easy to make and I would say its a must try. Experiment with other citrus especially blood orange is amazing. Make them for picnic, lunchboxes or add them to your cake platter.
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How to Make Lemon Slice
There are 2 elements of Lemon slice, a shortbread biscuit and lemon curd. The ingredients required for making the lemon slice are:
- Butter: Softened butter is the base of the shortbread crust. Its important that the butter is softened at room temperature.
- Caster Sugar : is used in lemon filling, it balances out tartness of lemon.
- Icing Sugar or powdered sugar is added to shortbread and also used for dusting the slice.
- Flour: is used in shortbread and also in lemon filling. It gives structure and firmness to lemon filling.
- Eggs: Eggs are used in lemon filling and makes the amazing lemon curd.
- Lemon Juice: Use fresh lemon juice. You can also try others citrus like blood orange or limes
Begin with making the shortbread base. There are 2 ways to make the short bread crust. You can either use a food processor or hand held electric beater. The result is nearly same by both methods except that the texture slightly varies. I used the beater and creamed butter untill its fluffy. Add powdered sugar, followed by flour. The mixture would be like grainy texture. Using hands just bring it together and spread it in layers in 8×12 Inch baking tray. Its very essential to bake at low temperature.
While the shortbread is baking, prepare the lemon topping by mixing all the ingredients together. Pour the mixture over the crust while its still hot. And bake for another few minutes, untill the lemon topping has set.
WATCH HOW TO MAKE IT
Things to Remember
- Bake the shortbread at moderate temperature and should be light golden.
- Use freshly squeezed lemon juice. The bottled lemon juice doesn’t work as it may have additives which can curdle the mixture.
- The baking paper should be over hanging on sides, it helps to lift the whole easily and transfer to cooling rack.
- To stop the crust from getting soggy, add the lemon mixture to the crust straight from the oven.
- Allow the slice to cool before cutting so it sets properly and it ensures clean straight cut slices.
Other Bars & Slices Recipe
Brownie Biscuit Bar
Choc Chip Oat Bars
Lemon Slice
Ingredients
Shortbread
- 150 g Softened Butter
- 2 cups Plain Flour
- 2 tbsp Icing Sugar
Lemon Filling
- 1 cup Caster Sugar
- 2 tbsp Flour
- ½ cup Fresh Lemon Juice
- ¼ Tsp Lemon Rind
- 2 Eggs
- 2 Yellow Food Colour
Instructions
- Preheat oven to 160° C and line a 8×12 inch baking tray with baking paper.
- In a bowl add butter and cream it using electric beater. Add sugar and keep beating untill mixed.
- Gradually add flour in two batches. The mixture should be crumbly and grainy. Bring it together with hands.
- Put it in the baking tray and spread over ensuring equal thickness all over. Prick it with fork.
- Bake it in the oven for 25-30 mins untill light golden.
- While the shortbread is in the oven, prepare lemon filling by mixing all the ingredients together.
- Pour it over the hot shortbread and bake it in the oven untill its firm and set. You can insert skewer, if it comes out clean the slice is ready.
- Allow it to cool while in the pan and then lift it to the cooling rack. Cut it in squares or rectangle slices. Dust it with icing sugar.
