With a buttery shortbread base and a luscious lemon filling, this bright and sunny lemon curd slice is exactly what you need to make when life gives you lemons!
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Why you’ll love this recipe
When I have some spare lemons, these gorgeous lemon curd slices (also called lemon bars or lemon squares) are one of my favourite things to bake!
If you have never tried them before, you will absolutely love the combination of rich, crumbly shortbread paired with gooey, tangy and vibrant lemon filling that is the perfect balance of tart and sweet. Topped off with a dusting of icing sugar, they are incredibly easy to make, super delicious and only require a few simple ingredients (that you probably already have in your pantry)!
- Quick and easy – With only 8 ingredients including fresh lemons and pantry staples, it can be prepared in less than 15 minutes. And with minimal mess! All you need is a bowl and a slice tin.
- Pantry friendly – It contains simple pantry items like flour, sugar, butter, eggs and lemons.
- Freezer friendly – If you like to bake in advance when you have the time, this recipe is for you. The bars can be made ahead and stored in the freezer, perfect for a sweet treat any time.
- The individual slices make them the perfect portable treat for entertaining, parties, and morning or afternoon tea.
Need more luscious lemon recipes? This lemon meringue pie, lemon syrup cake, homemade lemon curd, lemon delicious pudding and lemon meringue cupcakes are perfect when you’re in the mood for something sweet and tangy.
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Plain flour – plain, all-purpose flour is used in both layers. It works with the eggs to thicken the lemon curd filling and forms the base of the shortbread crust. Make sure you level the flour for just the right amount. Weights have been included below, for accuracy.
- Rice flour – is mixed with the plain flour to make the perfect, crumbly shortbread base. Cornflour can be used instead, but I recommend using rice flour for best results.
- Icing sugar – also known as confectioners’ sugar, icing sugar sweetens the shortbread crust. A little extra is also dusted over the top of the finished slice.
- Butter – helps to form the shortbread base. I recommend using real, unsalted butter rather than margarine or butter substitutes for best results.
- Meyer lemons – fresh lemons are recommended here, as both the zest and juice is required. Since lemons are the star ingredient, I don’t recommend using store bought bottled juice. Bottled lemon juice can be used, but the lemon flavour won’t be as intense or tangy. You can also try making this slice with other citrus fruits, such as oranges, limes, yuzu or grapefruit.
- Caster sugar – sweetens the lemon filling layer. The amount of sugar specified is important to balance the tart lemons. The sugar also works with the eggs to thicken the lemon curd. For this reason, I recommend that you don’t reduce the amount of sugar, as it will become too runny to cut.
How to make lemon curd slice
Full recipe measurements and instructions can be found in the detailed recipe card below. But here’s a brief overview of what to expect;
There are two elements to lemon bars;
- The shortbread crust;
- The lemon curd topping.
- Step 1: Place the shortbread base ingredients together in a food processor.
- Step 2: Mix in the food processor until the mixture forms a dry, crumbly dough.
- Step 3: Place the mixture into a lined baking tray.
- Step 4: Use the back of a spoon or bottom of a glass to firmly press the mixture into the tray, forming the base layer. Bake until golden (full instructions in the recipe card below).
- Step 5: While the crust is baking, whisk the eggs, caster sugar and lemon zest together for 1-2 minutes. Add the flour and once combined, carefully add the lemon juice and whisk until smooth.
- Step 6: Bake. Carefully pour the lemon filling over the hot shortbread base. Cover with foil and bake for a further 25-30 minutes, until the curd is thick and has a little wobble in the middle.
Allow the slice to cool at room temperature, then cover and chill in the fridge for at least 2 hours (or overnight) before slicing. If you try to slice it while hot, it won’t hold together as nicely.
Top with a thick dusting of icing/confectioners sugar, slice and serve!
Expert tips
- Always use fresh lemons. Lemons are the star ingredient in this recipe. And fresh tastes so much better than bottled juice.
- Line your baking dish. Baking/parchment paper makes it very easy to remove the slice from the pan. Leave the sides of the paper longer, for easy removal of the slice when it is set.
- Don’t panic if the lemon curd filling seems not quite done when you remove it from the oven. They will continue to set as they cool.
- Cooking times can vary, depending on your oven. I have found that the slice will set anywhere between 25 minutes and 30 minutes in different ovens. Start to check the filling around the 25 minute mark and keep an eye on it if it needs a little more time. When ready, it will have a slight wobble in the middle.
- Lemon bars make the perfect make-ahead dessert! They can be stored in the fridge for up to a week, or frozen for up to 3 months. To thaw, place them in the fridge overnight and dust with icing sugar before serving.
- Don’t skip the chilling time. These bars need time to fully set before slicing, or the lemon curd will run.
- The icing sugar may melt into the curd on top of the slice when stored in the fridge. This is not a problem and will not affect the texture. If storing the slice ahead, I recommend giving it a dust with a little more icing sugar when ready to serve.
- Use cold butter and a food processor to make the shortbread. Like making a pie dough, cold butter will make a more tender crust. Using a food processor where possible (rather than using your fingers) makes the process faster and keeps the butter cool.
FAQs
Meyer lemons are a sweet, winter citrus that are believed to be a cross between a regular lemon and a mandarin. They are much smaller and rounder than regular lemons and much thinner skin and a higher juice content, making them perfect for curds and baking. In contrast, regular lemons are more sour, easier to zest, with a thicker skin and although they are larger, they produce less juice.
Yes, lemon slice freezes beautifully; either sliced or frozen whole. First, allow the baked slice to cool completely in the fridge (without slicing). Then, slice into squares and wrap individual slices in baking paper. Freeze in an airtight container (or freezer bag) for up to 3 months. The slice can also be frozen whole, to be thawed and sliced when ready to eat. Thaw overnight in the fridge before slicing and serving.
When stored in an airtight container in the fridge, these lemon bars will last for up to 7 days.
If Meyer lemons are unavailable, you can swap them one for one (juice and zest) for regular lemons. Or, try adding oranges, yuzu, grapefruit or lime!
Related recipes
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Lemon Curd Slice
Ingredients
For the shortbread base
- 150 grams plain flour
- 95 grams rice flour
- 75 grams icing sugar – confectioners sugar
- 125 grams unsalted butter – chilled and cut into pieces
- 1 teaspoon vanilla bean paste – or vanilla extract
- ¼ teaspoon salt
For the lemon curd filling
- 4 large eggs
- 330 grams caster sugar
- zest of 2 lemons – zest the lemons before juicing
- 30 grams plain flour
- ½ cup lemon juice – freshly squeezed. You will need around 4-5 medium-sized lemons
To serve
- extra icing sugar, for dusting
Instructions
For the shortbread base
- Pre-heat oven to 180 °C (356F). Line a 25cm x 18cm slice tin with baking paper. The tin will need to have high sides (at least 4-5cm) to hold the lemon filling.
- Place the shortbread base ingredients (flour, rice flour, icing sugar, butter, vanilla and salt) into a food processor together and pulse until the mixture starts to form a dry, crumbly dough. If you don’t have a food processor, rub the butter into the other ingredients with your fingertips until a rough dough forms.
- Place the shortbread mixture into the lined tin and use the back of a spoon or bottom of a glass to press the dough firmly into the tin.
- Bake for around 20 minutes, or until the base is lightly golden on top. Remove the base from the oven.
For the lemon filling
- While the shortbread base is in the oven, use a whisk to beat the eggs, sugar and lemon zest together for 1-2 minutes.
- Add the flour (sift if necessary) and whisk until the mixture is smooth.
- Slowly pour in the lemon juice and whisk to combine.
- When the base has been removed from the oven, carefully pour the lemon mixture on top of the hot shortbread crust.
- Cover the slice loosely with foil.
- Place the slice back into the oven and reduce the oven temperature to 160 °C (320F). Bake for around 25-30 minutes, or until the lemon filling is firm, with a slight wobble in the middle.
- Remove the slice from the oven and allow it to cool in the tin at room temperature for at least 30 minutes. Then, cover and place into the refrigerator to chill for at least 2 hours (or overnight).
- Once fully set, slice into 16 squares (or adjust the sizes to suit) and dust with icing sugar just before serving. Serve chilled. Enjoy!
Notes
- Use fresh lemons. Both the zest and juice is required. Since lemons are the star ingredient, I don’t recommend using store bought bottled juice. Bottled lemon juice can be used, but the lemon flavour won’t be as intense. You can also try making this slice with other citrus fruits, such as oranges, limes, yuzu or grapefruit.
- While it is not essential, sifting the flour before adding it to the lemon juice and egg mixture helps to prevent lumps in the lemon curd filling.
- Line your baking dish. Baking/parchment paper makes it very easy to remove the slice from the pan. Leave the paper a little longer on the sides to help to easily remove the slice from the tin once set.
- Don’t panic if the lemon curd filling seems not quite done when you remove it from the oven. They will continue to set in the fridge as they cool. (Make sure they are cool and set before slicing!).
- Cooking times can vary, depending on your oven. I have found that the slice will set anywhere between 25 minutes and 35 minutes in different ovens. Start to check the filling around the 25 minute mark and keep an eye on it if it needs a little more time. Test for a firm curd with a slight jiggle in the middle.
- Lemon bars make the perfect make-ahead dessert! They can be stored in the fridge for up to 7 days, or frozen for up to 3 months. To thaw, place them in the fridge overnight and dust with icing sugar before serving.
- Don’t skip the chilling time. These bars need time to fully set before slicing, or the lemon curd will run.
- Use cold butter and a food processor to make the shortbread. Like making a pie dough, cold butter will make a more tender crust. Using a food processor where possible (rather than using your fingers) makes the process faster and keeps the butter cool.
- The icing sugar may melt into the curd on top of the slice when stored in the fridge. This is not a problem and will not affect the texture. If storing the slice ahead, I recommend giving it a dust with a little more icing sugar when ready to serve.
- Please note that the nutrition information is based on the slice being cut into 16 pieces, with one square being one serve. The nutritional information is an estimate only and does not take into account any additional toppings served with the slice.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary. I have included weights for the shortbread crust, to help with the exact measurements.
Nutrition
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Update Notes: This recipe was originally published in August 2019, but was re-published with new information, helpful tips and photos in May 2025.
Juliet Harbutt says
Easy, delicious, and it can be frozen! What more can you want from a recipe. Plus I love the clear instructions. Great website . Thanks
Andrea Geddes says
Hi Juliet! I’m so happy to hear that you enjoyed this slice and found the notes helpful. Thank you so much for taking the time to let me know! Andrea 🙂
Jean says
I made this slice today and it is absolutely amazing. Very easy, turned out perfect and the flavour is to die for. Exactly as described, tangy and full of flavour. I will definitely be making this again, I love it
Andrea Geddes says
Hello Jean! Thank you so much for taking the time to comment and let me know! I am so happy to hear that you loved it. It’s one of my favourites, so I am so glad that you enjoyed it too. Andrea.
Jessica says
Just made this slice using pre-made lemon curd I had in the fridge. Absolutely delicious!
Andrea Geddes says
That’s great! I’m so glad you enjoyed it!
Tara says
This slice is amazing! Super easy, but has so much flavour! A good lemony slap in the face is what you want! Super yummy!
TheCookingCollective says
Hi Tara! Thank you. I love a good lemony slap! 😀
I’m glad you enjoyed it.
Sally says
Lemon bars are one of my favourites! These look incredible 🙂
TheCookingCollective says
Thank you Sally! They are one of my favourites too. Well, lemon anything is my favourite! 🙂
Sylvie says
I adore lemon slices and your looks so delicious and beautiful! Must try asap 🙂
TheCookingCollective says
Thank you Sylvie. I love lemons too! I’d love to hear how you go 🙂
Alexandra @ It's Not Complicated Recipes says
I love lemon desserts! We recently made lemon curd – this would be a lovely recipe to make with it 🙂 Delicious!
TheCookingCollective says
Thank you Alexandra! I adore lemon curd and lemon butter. It can be used in so many delicious ways!