Lemon Curd Slice

5 from 10 votes

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!

Prep Time15

Cook Time45

Setting Time2

Total Time3

Course: Dessert, Snack

Cuisine: Australian

Servings:

Calories: 235kcal

Author: Andrea Geddes

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

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 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