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Close-up of a special lemon slice with a buttery shortbread base and creamy lemon custard.

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.
5 from 2 votes
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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.

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").