Special Lemon Slice Recipe – Easy & Delicious
Special Lemon Slice Recipe – Easy & Delicious.
If you’re looking for a simple, reliable lemon dessert that people love, this is it. 🍋 I first found this beautiful lemon slice recipe on the Delicious website, and after making it more than 60 times over the years, it’s become one of my most trusted recipes.
It’s easy to make, with a buttery shortbread base and a creamy lemon custard topping — perfect for dessert or morning tea.
If you enjoy citrus desserts, you might also like my Lemon & Pineapple Delicious Puddings — another two old-fashioned favourites made with pantry ingredients.
Special Lemon Slice
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 15 minutes
Servings: 16 servings
A special lemon slice with a buttery shortbread base and a creamy lemon custard topping — easy to make and absolutely delicious.
Ingredients
For the Base:
- 250 g unsalted butter softened
- 85 g icing sugar
- 300 g plain all-purpose flour
- pinch salt
For the Filling:
- 4 large eggs
- 400 g caster sugar
- 75 g plain all-purpose flour
- 1 teaspoon baking powder
- Grated rind of 3-4 lemons I think the more the better personally
- juice from 4 lemons at least 90mls (doesn't matter if there's more)
Instructions
- In a food processor, stand mixer, or with a handheld mixer, cream the softened butter and icing sugar together until well combined.
- Add the flour and pinch of salt and mix until the dough comes together.
- Press the dough into a lined lamington tray using wet hands or a floured spoon to get it evenly into the corners.
- Refrigerate the base for 15 minutes.
- Bake at 160°C fan-forced (180°C conventional) for 15 minutes. (320°F fan-forced or 350°F fan-forced)
- While the base cools slightly, prepare the filling.
- In a large bowl, whisk together the eggs and caster sugar until combined.
- Add the flour, baking powder, lemon rind, and lemon juice. Stir or whisk until just combined.
- Pour the filling over the cooled base and return to the oven.
- Bake for 30–40 minutes or until the filling is set and lightly golden on top.
- Allow to cool completely, then refrigerate for at least 1 hour before slicing.
- Dust with sifted icing sugar (powdered sugar) before serving.
- Wonderful served with whipped cream as a dessert.
Video
Notes
- Sugar Adjustment: If you prefer a slightly less sweet filling, you can reduce the caster sugar to 300g without affecting the texture. I have even halved the sugar in the past — it still works, but the filling won’t be as custardy when halved.
- Storage: Store in the fridge for up to 4–5 days.
- Freezing: Freezes well for up to 1 month.
- Tray Size: I used a lamington tray measuring approximately 37cm x 25cm (about 14.5″ x 10″).
Delicious. Followed recipe exactly and wouldn’t change a thing. I was a bit worried that it hadn’t cooked properly as it was golden brown but not firm. Once cooled it was perfect. The biscuity base on this is yum. I froze some and it defrosted perfectly. Thanks!
AMAZING!!
Tried doing it gluten free but I couldn’t get in the tin. Tried wetting hands but still didn’t work.
Oh no, I’m sorry it didn’t work for you. Can I ask which gluten free flour you used? Different GF flour blends can behave so differently, especially in a buttery base like this one. I’d really like to work out what happened. ☺️