Tangy Lemon Slice

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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There’s one thing we’re crazy for Down Under and that’s our slices – I’m not sure whether they originated here in the first place, or were introduced to New Zealand by our British colonial forebears.

There are a few perennial favourites, and Tangy Lemon Slice is one of them – a delicate, crisp shortbread base with a gooey lemon topping and a blanket of icing sugar on top. Yep, mouth watering! Typically it’s served with yoghurt, which perfectly counteracts the sweetness.

This wonderfully easy, fairly fool-proof recipe comes from New Zealand’s own Chelsea Sugar. It’s enormously popular and has been made successfully by thousands of New Zealanders. It’s whipped up in minutes, thanks to the trusty food processor and has to be tasted to be believed. I made it for a family gathering today and judging by how quickly it disappeared, it’ll be the first time of many. Enjoy.



Enjoy a burst of citrus sunshine! This easy lemon slice boasts a buttery, tender, melt-in-your-mouth crust and a tangy lemon filling, finished with a dusting of powdered sugar. Perfect for when you want a sweet treat with a zesty kick.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Servings 16 Slices
Calories 168 kcal



  • 4.4 oz butter
  • 1 cup flour
  • 1/2 cup icing sugar (confectioner's sugar)
  • 1 cup caster (superfine sugar)
  • 1/2 cup lemon juice
  • 1 tbsp grated lemon rind
  • 2 tbsp custard powder (if you don't have custard powder, use cornflour/cornstarch)
  • 1/2 tsp baking powder
  • 3 eggs


  • Preheat oven to 180°C (356°F).
  • In a food processor mix the butter, flour and icing sugar until it forms a soft dough around the blade.
  • Press into the base of a greased, lined 20x30cm (7x11inch) sponge roll tin (it’s helpful to have the baking paper hanging over the sides so that you can lift out the baked mixture easily).
  • Bake for 15-20 minutes until lightly golden.
  • Mix caster sugar, lemon juice and rind, custard powder, baking powder and eggs in the food processor until well combined.
  • Carefully pour over the warm pastry base and bake a further 25 minutes until set (the surface will feel dry to the touch and slightly springy).
  • Cool, then cut into slices (because the filling is sticky, it’s a little difficult to slice – I suggest you dip the knife in hot water, wipe it and slice.. repeat as needed). Sprinkle with icing sugar and serve as is, or with yoghurt on the side.


Calories: 168kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 52mgSodium: 81mgPotassium: 40mgFiber: 0.2gSugar: 16gVitamin A: 244IUVitamin C: 3mgCalcium: 20mgIron: 1mg
Keyword Lemon SLice
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


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    I love the look of these 🙂


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