Squares of this bright and tangy lemon curd slice are pure sunshine.
Topped with a delicious, tart lemon filling and a rich and crumbly shortbread base, they are perfect for morning or afternoon tea, or any occasion! With a thick dusting of icing sugar, a slice of this lemony treat is sure to brighten your day.
If you love lemons, you will LOVE this lemon curd slice. It’s no secret that lemons are my favourite ingredient. So it shouldn’t surprise you to learn that I sneak a little extra juice and zest into these bars for extra lemon flavour. This lemon curd slice is the perfect balance of sweet and tart that will leave you wanting more!
The lemon filling is super easy to make. You only need five ingredients for the most silky, luscious lemon curd top. Lemon juice and zest, eggs, flour and sugar. Simply beat the eggs and sugar together until creamy and then add the flour and zest until smooth. Then slowly add the lemon juice and that’s it! Fresh lemons are recommended if possible. Packaged lemon juice just doesn’t have the same intense flavour. My favourites are Meyer lemons, they have the most incredible flavour for cooking and juicing.
Pour it onto the easy pre-cooked shortbread base and bake. A little dusting of icing sugar and you are good to go.
- FOR THE SHORTBREAD BASE
- 2 1/4 cups plain flour
- 1/2 cup sugar
- 250g (approx one cup) butter
- pinch of salt
- 1 tsp vanilla bean paste
- FOR THE LEMON TOPPING
- 6 large eggs
- 2 cups caster sugar
- zest of three lemons (2 tsp)
- 1/3 cup plain flour
- 1 cup fresh lemon juice (approx 3-4 lemons)
- Plus icing sugar to dust
Pre-heat oven to 180C° (350F). Line a 31cm x 21cm rectangular slice tin with baking paper. You will need at least 4-5cm high sides for the filling.
Place the shortbread crust ingredients into a food processor together and pulse until it just starts to clump together and resembles crumbs. If you don’t have a food processor, rub the butter into the flour with your fingertips and then use a fork to combine the other ingredients.
Pour the shortbread mixture into the prepared tin and use your fingertips to press the crumbs firmly into the tin. Place another sheet of baking paper over the top and use your hand or the bottom of a glass cup to press it down further. Remove the sheet of baking paper from the top of the crust and bake for 20 minutes, or until the base is browned on top.
For the filling;
While the crust is baking, use a whisk to beat the eggs and sugar together until the sugar has dissolved. This should take around three minutes.
Add the flour and lemon zest and beat until the flour is incorporated and the mixture is smooth.
Slowly pour in the lemon juice and stir to combine.
Carefully pour the mixture on top of the baked crust. Cover the tin with foil.
Reduce the oven temperature to 160C° and place the tin into the oven. Bake for 30 minutes and then remove the foil from the top. Continue to bake for a further 10 minutes, or until the lemon filling is firm to touch (but still wobbly) and no longer liquid in the middle.
Remove from the oven and allow the slice to cool at room temperature before covering and placing into the refrigerator. Once cold, slice into 20 squares and dust with icing sugar.
This slice will keep for 3-4 days in the fridge.
Some more baking recipes you may be interested in;
- hummingbird cake with cream cheese frosting
- chocolate cupcakes
- banana cake with cream cheese frosting and ginger crumble
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