EASY Lemon Curd Slice

You’ll love this bright and tangy lemon curd slice with an irresistible buttery shortbread crust and luscious lemon filling! Topped with a generous dusting of icing sugar, this sweet and zingy lemon slice is like a little bit of sunshine- sure to brighten anyone’s day!

 

You probably know by now that I am a sucker for any type of dessert with lemon. And ever since I started this blog, my poor lemon tree can’t keep up with the amount of delicious lemony treats I have been baking!

When I have a few spare lemons, these delicious lemon bars (also called lemon squares) are one of my favourite things to bake! I just love the combination of rich, crumbly shortbread paired with gooey, tangy lemon filling that is the perfect balance of tart and sweet.

Over the years, I have experimented with the recipe until I finally made an easy lemon slice that was perfect in every way! This one has a lemon curd filling with loads of lemon flavour that is baked to the dreamiest consistency, along with the perfect ratio of buttery shortbread to tangy filling.

The best thing is, this recipe is made with just 8 easy ingredients (including lots of freshly squeezed lemon juice) and requires only 15 minutes of prep time. So, you can make a speedy batch any time those lemony cravings hit! This recipe makes 15-18 slices, making it ideal for entertaining, afternoon teas, or for hiding in your pantry and scoffing the lot. Or is that just me?!


Grab some lemons and whip up a batch of this bright, happy, sunshine-y dessert. I promise you’ll love it!

Recipe features

• Quick and easy – perfect for beginners, this recipe is made with just 8 simple ingredients and prepared in less than 15 minutes. And minimal mess! Only two bowls and a slice tin are required.
• Pantry friendly – made with simple pantry items like flour, sugar, butter, eggs and lemons.
• Freezer friendly – if you like to bake in advance when you have the time, these bars can be made ahead and stored in the freezer.

What you’ll need

Here’s what you’ll need to make this lemon slice (full ingredient quantities and instructions can be found in the recipe card below);

• Plain flour: 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.
• Rice flour: Is used to make the perfect, flaky base. Cornflour can also be used, but rice flour is recommended.
• Icing sugar/confectioners sugar: To sweeten the shortbread crust, plus a little more for dusting over the top of the finished slice.
• Butter: Chilled and cut into pieces for the crust.
• Vanilla: Adds extra flavour to the base.
• Salt: Helps to balance the sweetness of the crust.
• Eggs: Eggs provide structure to the lemon filling.
• Lemons: Both the zest and juice are required. I highly recommend using fresh lemons for this recipe. If none are available, you can use bottled juice. But the flavour won’t be quite the same. You can also use other citrus fruits instead, like oranges, limes, yuzu or grapefruit.
• Caster sugar: Sweetens the lemon filling layer. It also works with the eggs to thicken the lemon curd. I recommend that you don’t reduce the amount of sugar for this reason, as it will become too runny to cut.

Step by step instructions

Step 1. Make the crust.

If you have one, a food processor is the easiest method. Otherwise, you can use your hands. Mix the crust ingredients together until the butter is incorporated into the flour mixture and it forms a fine, sand-like texture. Using your hands, firmly press the mixture into a 26cm x 16cm slice tin lined with baking paper. Bake for around 12-15 minutes until golden.

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Step 2. Make the lemon curd filling.

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 3. Pour the lemon filling over the hot shortbread base.

To stop the crust from getting soggy, add the lemon mixture to the crust straight from the oven.

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Step 4. Bake.

Cover the lemon slice loosely with foil, reduce the heat and bake for around 20 minutes, until the top is set and sponge-like to touch. The middle will take the longest to cook, so gently touch the middle to test. Remove the slice from the oven once the middle has cooked through.

Step 5. Cool.

Allow the slice to cool in the tin on a baking rack. Then, allow it to chill in the fridge for at least 2 hours before slicing. This step is important, the base will be too soft to slice while hot and the lemon filling will continue to set in the fridge. Once set, slice with a clean, sharp knife and dust with a light coating of icing/confectioners sugar. Enjoy!

FAQs

How long does lemon curd slice last? This lemon slice can be stored in an airtight container in the refrigerator for up to four days. It can also be frozen for up to 2 months. Due to the eggs in the lemon filling, this slice does need to be stored in the refrigerator. But the bonus is, they also taste amazing when chilled!

Which lemons are best? I recommend using Meyer lemons for their intense, sweet flavour and high juice content. But any type of fresh lemon will work.

Can I freeze lemon curd slice? Absolutely! To freeze, place the whole slice on a cutting board over a layer of baking paper. Allow to freeze for 2-3 hours and then cover the slice and add it to an airtight container. You can also freeze and wrap individual bars if you prefer to portion them first. Store them in the freezer for up to 2 months. To thaw, simply leave the bars or whole slice at room temperature until thawed, or place them in the refrigerator the night before.

How do you cut lemon bars? Once the slice has cooled, place it in the fridge until set (at least 2 hours) before cutting. Cut the slice into squares while it is cold, using a hot knife. You can run the knife under hot water and dry, before cutting.

Handy tips

• Line the pan with baking paper- it will make it so much easier to get the slices out!
• Use real lemons. Bottled lemon juice just won’t offer the same flavour in this recipe.
• Try a different kind of citrus! These bars can also be made with lime juice, orange juice (blood orange slice is AMAZING), grapefruit or yuzu juice instead of lemon. Or, try a blend of your favourite citrus fruits!
• If you don’t have a food processor, you can “rub” the butter into the flour with your fingertips to get the same sand-like texture in the shortbread base.

Related recipes

When life gives you lemons, you can make more than just lemonade! In addition to this lemon slice recipe, you’ll love this lemon meringue pie, lemon syrup cake, lemon butter or these lemon meringue cupcakes.

If you try this easy lemon curd slice recipe, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group. 

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