Lemon Curd Slice

Lemon Curd Slice

The first time I made these was sometime in 1988. Then they fell by the wayside for a decade or two. Now it is back in high rotation. It is tart and moreish, and basically impossible to stuff up. It says to cool the base before pouring over the topping but I never do. Maybe it’s a completely different slice if I actually followed that step! Who cares, it is devoured each and every time I make it. It gets made at least once a month in this house and THAT is saying something.

Lemon Curd Slice
Lemon Curd Slice

Lemon Curd Slice
A delicious slice of a shortbread base with a topping of tart lemon curd.
The base
  • 125g butter
  • 1 cup plain flour
  • ½ cup icing sugar
The topping
  • 2 eggs
  • 1 cup caster sugar
  • 1 tbs plain flour
  • 2 lemons, the zest from one and the juice from both
  1. Preheat oven to 190C and line a 20 x 20cm cake tin
  2. Rub the butter into the flour and icing sugar (you can do this in a food processor)
  3. Press into the base of the tin
  4. Bake for 20 minutes until it is golden brown and then cool (I rarely let it cool and it turns out a treat)
  5. Combine the eggs, sugar, flour, lemon zest and juice
  6. Pour over the cooked base
  7. Bake for 30 minutes or until set (keep an eye on it from around 25minutes, sometimes it takes longer, sometimes less because the quantity of lemon juice can vary)
  8. Chill and dust with icing sugar


Lemon curd slice
Sunshine in every bite
lemon curd slice
try to eat only one square, I dare you


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