Lemon Curd Slice

5 from 9 votes

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!

Prep Time15

Cook Time50

Setting Time2

Total Time3 5

Course: Dessert, Snack

Cuisine: Australian

Servings:

Calories: 179kcal

Author: Andrea Geddes

Ingredients

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

Metric - US Customary

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

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.
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 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.
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