Lemon Slice

This Lemon Slice Recipe has a delicate shortbread base and creamy lemon topping made from just eggs, heavy cream, sugar, and lemon. Perfect for a light and refreshing treat!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Chill Time 2

Total Time 2 55

Servings squares

Calories 162kcal

Author Samantha Pickthall

Ingredients

Base

3/4 cup (112g/4 oz.) all-purpose flour, scoop & leveled
1/2 cup powdered sugar
113 g (1 stick) salted butter, cold, cut into cubes

Lemon Topping

3 large eggs
1/2 cup heavy cream / thickened cream
3/4 cup superfine sugar / caster sugar
2 Tbsp lemon zest
1/2 cup lemon juice

US Customary - Metric

Instructions

Base

Prepare Baking Pan: Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment paper. Set aside.
Blend Ingredients: Place all base ingredients into a food processor and blend until the mixture resembles a loose crumb.
Press: Firmly press the crumbly base mixture into the lined pan using the back of a spoon or a flat-bottomed cup.
Bake: Bake for 15 minutes until the edges are lightly golden and the center is pale. Make the lemon filling while the base bakes.

Lemon Topping

Mix Topping Ingredients: In a large mixing bowl, add the eggs, cream, sugar, lemon zest and lemon juice. Whisk until well combined.
Pour Over Base: Pour the filling immediately over the baked base after it comes out of the oven.
Bake: Bake for 20-22 minutes until the top is set. Test by very lightly touching it with your finger; it should be firm with a slight bounce.
Cool and Chill: Remove from the oven and cool in the pan for 30 minutes. Transfer to the fridge to chill for 2 hours or overnight.
Slice & Dust: Cut the lemon slice into squares, dust with powdered sugar and enjoy!

Notes

Store your lemon slice in an airtight container in the refrigerator for up to one week.

Freeze the slices for up to three months. Just wrap them individually in cling film and place them in a freezer-safe container.

Nutrition