Lemon Slice
By Chelsea SugarPage views: 465379If you are a fan of lemon slices, we've had good feedback on this recipe so give it a go!
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99 reviews
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Difficulty Easy
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Prep time 20 mins
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Cooking time 30 mins
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Serves
12
125g Tararua Butter
1 cup Edmonds Standard Grade Flour (150g)
1/2 cup Chelsea Icing Sugar (75g)
1 cup Chelsea Caster Sugar (225g)
1/2 cup lemon juice (125ml)
1 Tbsp grated lemon rind
2 Tbsp Edmonds Custard Powder
1/2 tsp Edmonds Baking Powder
3 eggs
Preheat oven to 180°C bake. Line a 20 x 30cm sponge roll tin.
In a food processor mix the Tararua Butter, Edmonds Standard Grade Flour and Chelsea Icing Sugar until it forms a soft dough around the blade. Press into the base of the sponge roll tin. Bake for 15 - 20 minutes until lightly golden.
Mix Chelsea Caster Sugar, lemon juice and rind, Edmonds Custard Powder, Edmonds 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.
Cut into slices when cold and, if desired, sprinkle with Chelsea Icing Sugar.
I have made this a few times, but instead of processor, in the pot, melted butter and added flour and sugar, mixed a few seconds to get a dough, and used same pot for topping. Husband loves it!
I made it again tonight, but topping went under the base. Gutted. Still good though! Definitely a more ish slice!
Thank you!
This recipe is lovely. Have read some of the other reviews, not sure why so many are having trouble with it, it’s actually a very easy and straight forward recipe. I have made this slice several times now, with no problems, it has worked every time. Slightly increasing the base ingredients is worth trying, but I have found that a standard 11” x 7” slice tray is fine for the original quantity. I like the idea of increasing the topping as well. I don’t use a food processor to make the base, I just do it by hand - a bit more labour intensive but it turns out well, and I use a stick blender for the topping, no problems. Hope these tips help.
Please do not bake this as it is out of date and could possibly leave eater with nausea and a headache. Thank You!
Absolutely delicious! It's not what you expect from looking at the picture but still tastes amazing!
I found that fan bake at 180c made the base nice and hard. Unfortunately I put both the caster and icing sugar in the base mixture (I have separated the base and topping ingredients list for future bakes). Because of my error I then had to sweeten the topping with the cup of caster I had already used. It turned out fine, a bit sweeter is all and I’m not complaining!
Chelsea should have separated ingredients into base and topping for recipes which are like this to help the busy baker (and me). Haha.
Delicious slice, so tangy, I always put a good amount of rind in, this is the key. My husband absolutely loves it, I make it all the time. Also much loved by the family. I have made a gluten free version of this, also works well. I’ve also used lime juice and rind as a substitute, just as amazing. Thank you for this recipe, enjoy your website and recipes.
Great. Did it in the Nutri bullet. If you make this and get crumbs instead of dough the butter wasn’t cold enough.
For the custard make sure the powders are sifted as they clump easily and cook lumpy.
Do increase the zest and put some in the base.
The base needs hard packed accurate measurements not just a scoop and dump. Otherwise it will not fit evenly in the tray.
Definitely not enough base to fill a normal pan that I’ve used for slices all my baking life.
Need to double base maybe
Delicious flavour
But quantities are off somewhere.
The dough definitely clumps around the base of FP if you just keep pulsing.
Delicious and very easy to make. The dough was crumbs really not a dough but pressed down and baked up fine. They have a slightly chewy texture which is really nice and served with a dollop of whipped cream sublime! Suggest fan bake rather than bake to get that nice caramel colour.
Would be nice with orange also.
Found the base mixture wasn't enough for the size of the pan in the recipe. Had to try & spread it out very thin. I substituted cornflour for the custard powder and it worked pefectly & set well. Tastes good, but would definitely increase the amount of base mixture next time
Sooo yummy!
Just put all ingredients for topping in together and mix. Looks runny but really works!
A real winner.
Delicious recipe! It's so easy to make and tastes amazing, only downfall is I am the only person who eats it, which is very dangerous
This is my ‘go to’ recipe for ‘bring a plate’ - especially great when the tree is loaded with lemons!
My mum and I made this recipe for our family. If you follow the recipe properly, it turns out perfectly and tastes very good.
We followed your recipe exactly as above and our delicious Lemon Slice turned out perfectly. Our family enjoyed it for pudding tonight.
We followed your recipe exactly as above and our delicious Lemon Slice turned out perfectly. Our family enjoyed it for pudding tonight.
It's really good would definitely recommend it doesnt form a soft dough but that's fine cause its sorta fun pressing it into the tray. People are saying that the custard mixture is really bad cause its runny but pour it in and cook it's fine. It tastes amazing and it looks really good. Please bake it!
Super yummy and easy to make as per the recipe, nothing needs to be changed; however I did make it low gluten by replacing the 1 cup of flour in the base with a mixture of coconut flour, all purpose gluten free flour and desiccated coconut. I also added the lemon zest to the base rather than the filling....
It was delicious although I did have to go and peel off all the baking paper that was stuck to the bottoms so next time I will grease the pan so this doesn't happen again I am 11 in two days and I did this pretty effortlessly and it ended up delicious highly recommend. PS: my dough worked as did my mixture there is nothing wrong with their recipe :)
Lovely flavour would double the filling and only add half of the custard powder if you're looking to get the photo result.
So wanted this recipe to work. When I poured in the mixture I thought hmmm very eggy it’s probably going to end up like a quiche. Realised when it was almost cooked that I only used 1/2 cup of castor sugar! Don’t make the same mistake as me. I’ll have to try again
Someone in the comments said to substitute custard powder with corn flour and it was a mess! It some how made the egg come up as a skin. I had to remove it and put it back in the oven. DON'T USE CORN FLOUR INSTEAD OF CUSTARD POWDER
I made this following the recipe exactly, cooked my base for 15 mins because I prefer it on the softer side. This slice is so delicious, you wouldn't think it is so easy to make! I had to give half of it away to my parents so I don't end up eating the whole thing myself in one day!
Wow this is SO good. One of the easiest but yummiest things I’ve ever baked. I only cooked the base for 15 minutes and will do it for longer next time as it’s a bit softer than I’d like but flavour is still great. I used a tin that’s fractionally smaller than 20x30 and volumes were fine.
Yum. I have a whole tree of lemons and was looking for something easy to make. I just made my second slice. Fool proof. Give it a try, you won't regret it.
I didn't have success with this recipe and as the cooking times are wrong wondered if anything else was awry? Bake base for 25-30 mins plus bake a further 25 mins until topping is set = 50-55mins NOT the 30 mins as on the top of the recipe.My slice was only 10 millimetres thick once completed. it looked nothing like your photo. Dissapointed!
Made yesterday - very nice and liked by all. Next time might substitute 1 tbsp of custard powder with cornflour as had too much of an 'artificial' custard taste.
For the people saying this is great...I'm confused (and wondering if you'll eat anything) My mum has baked my whole life. We tried it together and from the start it doesn't make sense.... the base is not a dough once processed..it's like powder.
The ingredients for the topping seems inadequate for the picture shown and turns out like some weird scrambled egg/custard nightmare. There is no way the ingredients or directions are right. Not recommended.
Base of this recipe needs to be doubled. Also doesn't fit a 20x30 tin. More a 10x20 dish. The slice has good flavour though
Awesome recipe - super easy and delicious. I just used a hand beater 'cause I don't have a processor and worked just fine. The base "dough" was more like fine crumbs but worked perfectly fine when pressed into the tin.
This is my go to recipe for a plate everytime... so easy and lemons on my tree plentiful. Everyone loves this lemon slice. A real winner! Thanks Chelsea.
Yummy! Everyone liked it & was simple to make with not too many ingredients!!! Definitely going to be one to add to our favorite sweet treat recipes.
Was looking for a similar square for a lemon lover and found this one. She loved it and the rest of the crowd gave rave reviews. Everyone wanted the recipe. I did double everything based on the previous reviews re not enough base to coat tin and our own preference for a substantial slice lol.
This slice has a really great lemon zing for those that love citrus. I have got really good compliments from all those trying it.
Have now made this recipe a number of times and received great compliments. I have a son who is very very fussy as to how sour his lemon anything should be and he loves this slice.
Haven't had any problems in the prep or final outcome.
Read the other reviews first, so I pressed it into a smaller base tin. That made a thicker lemon topping as well. delicious light flavour.
My mother has made this for years! Great slice if made properly! Must be gentle and try not to have topping seep into base while cooking or it will ruin the slice. So press base to the edges carefully!
Don't follow guide from person who voted this to be a terrible recipe. Nothing needs to be beated until fluffy! Just follow carefully and it will come out lovely! X
Terrible recipe.
I think there's a mistake in it- for the lemon topping, the caster sugar and eggs should be beaten until fluffy FIRST, then add the other ingredients. This is not clear in the recipe.
Just made this lemon slice and decided there is absolutely no need for the custard powder as it made the slice filling 'rubbery and stodgy'
I love this slice. One of the Guiding Mums used to send it with her daughter when we went on camps. YUM.
Need a bit more practice. The base was super sticky and not enough to cover bottom of pan. It looks and smells yum though. We are all waiting to try a slice after dinner ;0)
Didn't turn out like the picture. Pastry on bottom was very thin and topping very flat but it tasted great! Followed the recipe correctly so not sure what the problem is.
I don't think it turned out right, probably something I did wrong. May have overbeaten the topping! But, still nice. Will give it another go!
Successful and very yummy. However, I needed about half more of the base recipe to cover 20x30 slice tin.
AWESOME made this 6 times now.
try doubling the topping for a scrumptious "French style citron tart"
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