Tangy Lemon Slice

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.

TANGY LEMON SLICE

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.

Rate this recipe!

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Servings 16 Slices

Calories 168 kcal

Equipment

• 1 Food Processor

Ingredients

  

1x2x3x

• ▢ 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

Instructions

 

• 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.

Nutrition

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

Tried this recipe?Let us know how if you liked it in the comments below!