Easy Lemon Slice

I know there are lemon haters out there, my hubby is one of them. Although I’ve not met a BAKER that doesn’t like lemon. I asked in our Facebook group page last week, “What will we make next term?” The lovely Kath asked for anything lemon. Quick and easy is also the go because she works very full time. So, easy lemon slice it is.

I believe the origin of these might be American, however we’ve certainly adopted them in Australia. Some call them lemon bars or lemon squares. At Bec’s Table, we call them lemon slices.

Lemon Slice

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becs-table.com.au

Sweet tangy lemon slice or squares. If you love lemon these couldn't be easier to make and they're so delicious.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Difficulty Easy

Course Afternoon Tea, Lunch Box Treat, slice

Cuisine American

Servings 16

Method Thermomix and Conventional

Cook ModePrevent your screen from going dark

Equipment

• Thermomix or Food Processor
• Square Cake Tin

Ingredients

  

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Lemon Slice Crust

• 110 g unsalted butter cold from the fridge cut into cubes
• 30 g icing sugar pure or soft
• 130 g plain flour (all purpose)
• 1 pinch of salt

Lemon Slice Filling

• 180 g caster sugar (fine white sugar)
• 2 grated lemon zest zest of 2 lemons
• 20 g plain flour (all-purpose)
• 1/4 teaspoon salt flaked salt or 1/8th teaspoon of table salt
• 100 g eggs at room temperature (2)
• 80 g freshly squeezed lemon juice (approximately — two large lemons)

Instructions

 

Thermomix method:

• Preheat your oven to 180 °c (170 °c fan). Line an 18 – 20 cm square baking pan with baking paper.

Thermomix method for the crust

• Weigh all the ingredients for the crust into the TM bowl and Mix for 20 seconds/speed 4 Scrape down and lift any butter stuck to the bottom of the bowl and mix again for 5 sec/ spee4. Tip the crumbly mix into the base of the prepared pan and press into place.
• Bake for about 15 – 20 minutes, or until lightly golden browns. Remove from oven and place on a wire rack to cool a bit while you continue on with the filling.

Thermomix method for the filling

• Weigh the sugar, flour zest and salt into the TM bowl and mix to combine 4 seconds/ speed 4 Remove and set aside.
• Weigh the eggs and lemon juice into the TM bowl and mix on for 6 seconds/speed 5. Add back the dry ingredients and mix for 20 seconds /speed 4.
• Pour the filling over the crust and bake for about 15-20 minutes, or remove when the filling has set. Sit on a cooling rack until it reaches room temperature then refrigerate for at least an hour before slicing.
• Dust with icing sugar if you wish, serve chilled.

Conventional method:

• Preheat your oven to 180 °c (170 °c fan). Line an 18 – 20 cm square baking pan with baking paper.

Conventional method for the crust

• Add all the ingredients for the crust to the food processor and blitz until it looks like large breadcrumbs. Tip the mix into the base of the prepared pan and bake for about 18 – 20 minutes, or until lightly brown around the edges. Remove from oven and place on a wire rack to cool a bit while you continue on with the filling.

Conventional method for the filling

• Add the zest, sugar, flour and salt into the food processor and whisk to combine. Remove and set aside.
• Add the eggs to the bowl of the food processor and mix on high until they're completely combined Add in the dry ingredients and the lemon juice and mix well until smooth.
• Pour the filling over the crust and bake for about 15-20 minutes, or remove when the filling has set. Sit on a cooling rack until it reaches room temperature then refrigerate for at least an hour before slicing.
• Dust with icing sugar if you wish, serve chilled.

Notes

Bec’s Tips:

• Press the base into place using your fingers.
• Once the base is cooked allow it to cool whilst making the filling although you don’t have to have it completely cold to pour it in and return it to the oven.
• I like to grate my lemons, but you could add the sugar and the lemon zest to the TM bowl and blitz for 30 seconds/speed 9 before you start if you wish.
• The base of this slice is a shortbread ratio so if you don’t like lemons, you could use it with something else.
• Cooking Tip: Don’t use a tin any larger than 20cm or your slice will be spread out too thin. Or if you only have a larger tin increase the volume of the recipe by a percentage that will work. Get it?

Want to know more?

Perhaps you would like to learn how to make “Perfect Slices“, and honestly, who wouldn’t.