Old Fashioned Lemon Slice Recipe

Print Recipe

4.72 from 7 votes

A nostalgic, triple-layered Lemon Slice Recipe

Prep Time40

Cook Time20

Setting3

Total Time4

Course: Dessert

Cuisine: Australian

Servings: pieces

Calories: 135kcal

Author: Libby Hakim

Equipment

slice tin (approx 27 x 17cm)

Ingredients

Base

120 grams butter
½ cup caster sugar (110 grams)
1 egg
1 ½ cups SR flour (or 1 11/2 cups plain/all purpose flour + 3 teaspoons baking powder)
zest from one lemon

Lemon Filling

½ cup caster sugar
1 cup water
½ cup lemon juice (approx juice from 2 lemons)
3 tablespoons cornflour / cornstarch
2 tablespoons water (for blending with cornflour)

Cream Topping

1 ½ cups full cream milk
2 tablespoons cornflour / cornstarch
1 tablespoon milk (for blending with cornflour)
20 grams butter (cut into cubes)
½ cup icing sugar / powdered sugar
2 tablespoons shredded coconut (optional)

Instructions

Base

Grease the slice tin and line with baking paper, leaving paper overhanging at sides to assist with removal of slice later.
Pre-heat oven to moderate (180 degrees celsius / 355 degrees fahrenheit, fan-forced).
Cream the butter and sugar.
Add egg and beat again for a minute or two until completely combined.
Add sifted flour and zest and mix until combined.
Press mixture into tin. Flour your hands if mixture is too sticky to work with.
Use the back of a metal spoon and a small glass jar to assist in evening out the mixture to form a flat surface.
Bake for 17-20 minutes or until lightly browned.
Allow to cool in tin.

Lemon Filling

Heat sugar, water and lemon juice in a saucepan and bring to the boil.
Combine cornflour with the 2 tablespoons water and blend to a paste. Add to saucepan and continue to boil rapidly, stirring from time to time, for 10 minutes or until mixture thickens.
Allow to cool to a lukewarm temperature and then spread over cooled biscuit base.
Place in fridge while you make up the top cream layer.

Cream Topping

Heat milk in a saucepan until bubbles begin to form around edges of saucepan.
Combine cornflour with the tablespoon of milk and blend to a paste. Add to saucepan and whisk over heat until mixture thickens. Remove from heat and add butter and icing sugar. Stir until combined.
Allow mixture to cool completely.
Whisk mixture and then spread over lemon filling layer.
Sprinkle shredded coconut over top of slice if desired.
Place in fridge for at least a few hours to set.
Remove slice from tin using overhanging paper and slice into squares.

Notes

Storing:

This slice is best stored in the fridge and should keep for up to five days.

Freezing:

Not suitable.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Ingredient notes:

Use Meyer lemons for a mild and sweet lemon kick or Eureka or Lisbon for a more tart lemon flavour.

Nutrition

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