Lemon Curd Slice

With a buttery shortbread base and a luscious lemon filling, these bright and sunny Meyer lemon bars are exactly what you need to make when life gives you lemons!

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)!

Need more luscious lemon recipes? This lemon meringue pie, lemon syrup cake, homemade lemon butter spread and lemon meringue cupcakes are perfect when you’re in the mood for something sweet + tart.

Why you’ll love this recipe

• 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.

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, it 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, salted or unsalted butter rather than margarine or butter substitutes for best results.

• Eggs – provide structure and help to thicken the lemon curd filling.

• 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 in a pinch, 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.

Step by step guide

There are two elements to lemon bars;

1. The shortbread crust;
2. The lemon curd filling.

Step 1 – Make the shortbread crust;

Place the crust ingredients together in a food processor and blitz until the mixture forms a soft dough.

Using your fingers or the bottom of a glass, press the dough into a lined 25 x 18cm (10 x 7 inch) baking tray.

**The tray needs to be at least 4-5cm high to fit both the base and the lemon filling, without spilling.

The shortbread crust requires more oven time than the filling, so it goes into the oven for about 15-20 minutes before the lemon filling is added.

Bake for around 15 minutes, until the crust is lightly golden on top.

Step 2- Make the lemon filling;

I recommend making the lemon filling while the shortbread crust is baking. This is because it needs to be added to the shortbread while still hot.

**Both pre-baking the crust and adding the lemon filling to the crust straight from the oven help to prevent a soggy base.

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 4 – Bake;

Carefully pour the lemon filling over the hot crust once it has been removed from the oven and cover loosely with foil.

Bake until the lemon curd is thick and doesn’t move when gently jiggled, aside from a little wobble in the middle. This usually takes around 25-35 minutes, depending on your oven.

Allow the slice to cool completely and then let it chill in the fridge for an hour or two 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!

Full ingredient quantities and steps can be found in the recipe card below.

Expert tips

• Always use fresh lemon juice! Lemons are the star ingredient in this recipe. And fresh tastes so much better than bottled juice.
• 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 edges 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 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.
• 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.

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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!

5 from 9 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: Australian

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Setting Time: 2 hours hours

Total Time: 3 hours hours 5 minutes minutes

Servings: 20

Calories: 179kcal

Author: Andrea Geddes

Cook ModePrevent your screen from going dark

Ingredients 

Metric – US Customary

 

0.5x1x2x3x

For the shortbread base

• ▢ 1 cup plain flour 170 grams
• ▢ ⅓ cup rice flour 75 grams
• ▢ ½ cup icing sugar confectioners sugar, 75 grams
• ▢ ⅔ cup butter 150 grams. Chilled/cold and cut into pieces
• ▢ 1-2 teaspoon vanilla bean paste or essence
• ▢ ¼ tsp salt

For the lemon curd filling

• ▢ 4 large eggs
• ▢ 1 ½ cups caster sugar
• ▢ lemon zest of 1-2 lemons
• ▢ ⅓ cup plain flour
• ▢ ⅔ cup lemon juice you will need around 5 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 lease 4-5cm) to hold the lemon filling.
• Place the shortbread base ingredients into a food processor together and pulse until the mixture starts to form a soft dough. If you don’t have a food processor, rub the butter into the other ingredients with your fingertips until a dough forms.
• Pour the shortbread mixture into the prepared tin and use your fingertips (or the bottom of a glass) to press the dough firmly into the tin. Bake for around 15 minutes, or until the base is lightly browned on top. Remove the base from the oven.

For the lemon filling

• While the crust is baking, use a whisk to beat the eggs, sugar and lemon zest together for 1-2 minutes.
• Add the flour and whisk until the flour is incorporated and the mixture is smooth.
• Slowly pour in the lemon juice and whisk to combine.
• Carefully pour the lemon mixture on top of the hot crust once it has been removed from the oven. Cover the slice loosely with foil.
• Place the slice into the oven and reduce the oven temperature to 160 °C (320F). Bake for around 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 before covering and placing into the refrigerator to chill for 1-2 hours. Once fully set, slice into 20 squares (or adjust the sizes to suit) and dust with icing sugar. Serve chilled. Enjoy!

Notes

1. 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 in a pinch, 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.
2. 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.
3. 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.
4. 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!).
5. 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.
6. 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.
7. Don’t skip the chilling time. These bars need time to fully set before slicing, or the lemon curd will run.
8. 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.
9. 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.
10. Please note that the nutrition information is based on the slice being cut into 20 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.
11. 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

Calories: 179kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 96mg | Potassium: 33mg | Fiber: 1g | Sugar: 18g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg

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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 January 2022.