Easy Lemon Slice
I know there are lemon haters out there; my hubby is one of them. Although I’ven’t met a baker who 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. Here’s a simple recipe for a lemon slice that’s perfect for lemon curd lovers. You could call it a lemon curd slice. It’s easy to make and sets beautifully, making it simple to slice and serve.
I believe the origin of these might be American, but we’ve certainly adopted them in Australia. This might be different from the lemon bars or lemon squares you might see in some bakeries; they’re more of a lemon curd slice, I guess. At Bec’s Table, we call them lemon slices (or Thermomix lemon slices if you use a TM).
Tips for the Perfect Lemon Slice
- For extra zestiness, add a bit of lemon zest to your filling. Avoid the white pith, as that’s just bitter.
- Dust with icing sugar before serving for a professional touch.
- Want to know how to make lemon slice like a pro? Refrigerate for at least an hour before cutting to ensure clean slices. Use a hot dry knife to cut and you’ll have your squares looking like a bought one. 💖
Frequently Asked Questions
Why is my lemon slice base crumbly?
If your base is too crumbly, it might be due to underbaking or not pressing the mixture firmly enough into the pan. Make sure to bake it until golden and compact the mixture well to avoid a crumbly base.
Can I make lemon slice gluten-free?
Yes! Simply replace the plain flour with a gluten-free all-purpose flour blend. Depending on the flour’s absorbency, you may need to adjust the baking time slightly.
How do I store lemon slice?
Lemon slices can be stored in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage (up to 3 months), but wrap first with baking paper, then foil, and defrost in the fridge.
What’s the best way to cut lemon slice cleanly?
To get clean, sharp slices, refrigerate the lemon slice for at least an hour after baking. Use a sharp knife dipped in hot water, wiping it between cuts for neat edges.
Can I reduce the sugar in lemon slice?
Yes, you can reduce the sugar in both the base and the filling, though it may affect the balance of sweetness and tartness. Experiment with reducing it by 10-20% to suit your taste. My motto is to always make the recipe as is for the first attempt, then you know what you’ve got and know how to adjust. 😉
Can I use bottled lemon juice for lemon slice?
Freshly squeezed lemon juice is always best for flavour, but if you’re in a pinch, bottled lemon juice will work. Just be aware that the flavour may not be as bright or zesty.
Can I add extra flavours to the lemon slice?
Absolutely! You can try adding a bit of vanilla extract, coconut, or even swap some lemon juice for lime or orange juice for a citrus twist.
Lemon Slice
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becs-table.com.auEquipment
- 1 Thermomix or Food Processor
- 1 Square Cake Tin
Ingredients
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/ speed 4. 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
- 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“; honestly, who wouldn’t?
If I want to do a triple batch do I need to use seperate pans, or a bigger pan?
You could use a larger pan if you like. I will take longer to set in the center so keep an eye on it.