This easy lemon slice hits all those tangy lemon notes you have been craving! A delicious shortbread base is topped with an oh-so-delicious lemon filling that will keep you coming back for more!
Why You Will Love This Lemon Curd Slice/Bar
- Quick and easy to make!
- The lemon zest and lemon juice give this lemon slice the ultimate lemon flavour!
- The smooth baked lemon curd in this slice will instantly remind you of your favourite lemon meringue pie...but without the meringue.
- It's such a great make-ahead dessert...this slice freezes absolutely amazingly and can be stored for up to 3 months in the freezer!
- Plus it gets better when allowed to set in the fridge overnight.
- No special equipment is needed for this!
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
- Flour - plain, all-purpose, standard grade flour
- Butter is a key flavour in these biscuits. If using salted butter, simply leave out the additional salt, if using unsalted butter, additional salt is a must!
- Sugar - caster or plain granulated sugar. lain white or caster sugar gives a crispness to this biscuit that is otherwise completely lost with just using icing sugar.
- Icing sugar or powdered sugar adds sweetness with the added starches giving the biscuit a tender snap.
- Salt (if using unsalted butter)
NOTE - this shortbread base recipe is almost identical to the one used in my chocolate caramel slice or Millionaire's shortbread. Many other recipes require the melting of the butter, however, I found this led to a greasy base (in my opinion) which is why I used softened butter instead.
- Sugar - caster or granulated white sugar.
- Flour - plain, all-purpose, standard grade flour. The flour in the filling helps the curd topping to set up nicely.
- Eggs - large eggs for the lemon filling.
- Lemon Juice from 2 large lemons.
- Lemon Zest from 2 large lemons.
NOTE - I decreased the amount of sugar in my go-to lemon slice recipe for the topping from 300g to 250g. If you like things on the sweeter side, you can definitely up the sugar factor to 300g.
A note on lemons - this recipe requires 100-125ml of lemon juice (about half a cup), which is approximately the amount of juice that can be squeezed out of two large lemons. If your lemons are small, then you may need an additional lemon or two.
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
Room Temperature Ingredients
Use room temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.
- To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
- To bring butter to room temperature quickly, cut the butter into cubes and zap in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
- Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on a low heat for a minute or two swirling every 10-15 seconds.
Weighing ingredients is more accurate than measuring cups overall, and this is my recommendation for my recipes as they are all developed and tested using grams only.
However, I have activated the grams-to-cup conversions on the recipe card. Simply click on "cups" underneath the ingredient list. For these conversions, cups are equal to 236mL/8 fluid ounces, tablespoons are 15mL and teaspoons are 5mL.
Measuring cups and spoons are an essential addition to every kitchen! Especially if you don't use a kitchen scale. Invest in a set to ensure you add the correct ingredients for accurate measuring. When in doubt - always use a level spoon or cup measure.
How to Make a Lemon Slice/Lemon Bars
Preheat the oven to 170°C/340F. Grease and line a 9"x9" or 8"x8" square cake tin or brownie pan. Make sure the baking paper overhangs the sides to allow for easy removal when the slice is baked.
NOTE - the baking paper really helps in preventing sugar from sticking to the edges.
In a large mixing bowl, add the softened butter, caster, icing sugar and salt (if using unsalted butter). Cream using a whisk until soft and well-combined.
TIP - If the butter is a bit hard for creaming with a whisk, pop in the microwave and zap for 10-second intervals until the butter is soft enough.
Add in the flour and salt and mix with a spoon until a soft pliable dough is formed. Then knead the dough a few times by hand to ensure the dough is fully incorporated.
Press the dough into the prepared tin by hand. Then use the back of a measuring cup and press the dough firmly into the pan. Prick the dough with a fork throughout and bake for 20 minutes until the base is just slightly golden brown.
When the biscuit base is baked, prick the base halfway through again using a fork.
While the base is baking, make the lemon filling. Combine the eggs, sugar and flour in a large bowl or jug. Whisk to combine. Then add the lemon zest and lemon juice. Whisk to combine.
TIP - I find this is the best method to follow when making the lemon filling.
Pour the lemon filling over the pricked warm biscuit base and return to the oven for a further 20 minutes or until the middle doesn't jiggle.
Turn off the oven, crack the door open and allow it to cool for an hour. Remove from the oven and allow to cool to room temperature before transferring to the fridge for at least 2 hours or overnight.
TIP - allowing the lemon slice to cool slowly in the oven. If the slice cools down too quickly it can crack. But this is not the end of the world, it's still gonna taste absolutely delicious!
Using a sharp clean knife, slice the lemon slice into 20 equal squares.
Pro Tips for this Recipe
Let the lemon slice cool in the warm oven to prevent the slice from cracking (learn from my mistakes). To do this, turn off the oven and crank open the door a little bit and allow it to cool. This method is commonly used in baked cheesecakes to prevent cracking as well.
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F, or the gas mark by 1.
For best baking results invest in an oven thermometer, as the temperature dials on the oven may not be accurate.
Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal and is more suited for bread puddings, pies, crisps, crumbles and cobblers.
Storage and Freezing
Store this lemon slice in the fridge for up to a week. Or can be stored frozen for up to 3 months.
To freeze, and slice into individual portions. and freeze in an airtight container.
Alternatively, allow individual portions to freeze on a tray or baking sheet for an hour or two, then wrap each slice in plastic wrap or clingfilm and then aluminium foil. These slices can be stored in the freezer for up to 3 months.
To defrost, unwrap and allow the slice to thaw in the fridge before serving.
To get clean even slices, mark your slice using a ruler, and then warm up your sharp knife in hot water, wipe dry and cut. By warming up the blade and wiping it clean in between each slice you will get perfect slices.
The lemon slice should be cut once the lemon slice has been allowed to cool and set in the fridge for at least two hours.
A lemon slice can be stored in the fridge for up to a week, or up to 3 months when frozen.
Yes! This lemon slice is best made the day before and allowed to chill in the fridge overnight. However, the slice can also be made and frozen a few months ahead of an event.
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- 9"x9" square cake tin
- 170 grams butter
- 100 grams granulated sugar
- 60 grams icing sugar powdered sugar
- 240 grams flour
- ½ teaspoon salt if using unsalted buter
Lemon Curd Filling
- 4 eggs large
- 250 grams granulated sugar
- 30 grams flour
- zest of 2 lemons
- 125 mL lemon juice 100-125 mL or juice of 2 lemons
- Preheat the oven to 170°C/340F. Grease and line a 9"x9" or 8"x8" square cake tin or brownie pan.
- In a large mixing bowl, add the softened butter, caster, icing sugar and salt (if using unsalted butter). Cream using a whisk until soft and well-combined.170 grams butter, 100 grams granulated sugar, 60 grams icing sugar
- Add in the flour and salt and mix with a spoon until a soft pliable dough is formed. Then knead the dough a few times by hand to ensure the dough is fully incorporated.240 grams flour, ½ teaspoon salt
- Press the dough into the prepared tin by hand. Then use the back of a measuring cup and press the dough firmly into the pan. Prick the dough with a fork throughout and bake for 20 minutes until the base is just slightly golden brown.
- When the biscuit base is baked, prick the base halfway through again using a fork.
- While the base is baking, make the lemon filling. Combine the eggs, sugar and flour in a large bowl or jug. Whisk to combine. Then add the lemon zest and lemon juice. Whisk to combine.4 eggs, 250 grams granulated sugar, 30 grams flour, zest of 2 lemons, 125 mL lemon juice
- Pour the lemon filling over the pricked warm biscuit base and return to the oven for a further 20 minutes or until the middle doesn't jiggle.
- Turn off the oven, crack the door open and allow it to cool for an hour. Remove from the oven and allow to cool to room temperature before transferring to the fridge for at least 2 hours or overnight.
- Using a sharp clean knife, slice the lemon slice into 20 equal squares. Lemon slices can be topped with some powdered sugar for a bit of decoration.
Nutrition information is an estimate, accuracy of nutritional information for any recipe on this site is not guaranteed.. If scaling the recipe remember to scale your cook and bakeware accordingly.