Lemon Slice

"Another New Zealand find. For a variation you can throw a handful of coconut into the egg mixture. Normal size of a slice tin is 35cm long x 20 cm wide x 4 cm deep."
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Boomette photo by Boomette
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn photo by Lavender Lynn
photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
Ready In:
16 squares




  • Preheat oven to 160°C.
  • Place flour, icing sugar and butter in a food processor, mix until a ball is formed around the blade (don't use hard butter as it won't form into a ball).
  • Lined the tin with baking paper to come up a bit over two sides, (this will make removal a lot easier).
  • Place into a slice tin and press flat.
  • Bake for 20 minutes.
  • In same food processor bowl (not need to wash) add eggs, lemon juice, zest, castor sugar and self-raising flour, process until well combined.
  • Once base has cooked for 20 mins take out and pour in filling and place back in oven and cook for a further 15 - 20 minutes or until it feels sets in middle.

Questions & Replies

Got a question? Share it with the community!


  1. yummo! have made this a few times,but i have found the top of the slice tasted floury and was firm.Made it again yesterday and only put in a couple tbs of sr flour into the lemon mix and it turned out simillar to lemon curd with a thin crust on top.....excellent! :)
  2. Awsome I have also tried it with gluten free flour mix and it was just the same so heaps of brownie points scored for me when the mother in law could enjoy it with us for supper.Thank you
  3. After solving a little confusion over measurements -- fluid ounces versus ounces of weight in the conversion from metric -- this came together beautifully, set up properly, and tastes wonderful. Handles like a cookie (biscuit) because the jelly-like lemon topping is covered with just the slightest crust. Made for the OZ/NZ Swap #22.
  4. This slice is quick and easy and really tasty. i add about 1/2 cup of coconut to the topping and it tastes delish. i have made this several times and it never lasts more then 24hrs, everyone just gobbles it up. Thanks for posting. For anyone in America making this...icing sugar is powdered sugar and caster sugar is similar to white sugar, just finer.
  5. Very good lemon slices (bars). I too used a 9 x 13 pan and they turned out fine. Definitely can tell the difference between these and the packaged mixes. Nice balance between the tartness of the lemon and the sweetness. In case anyone is not familiar with caster sugar it is the same as what we in the US call superfine sugar. This can be bought in the supermarkets or you can make your own with a food processor. Since superfine is much smaller grains of sugar, it measures differently than regular cane sugar. If you use regular cane sugar, you'll have too much sugar in the recipe.


Gold Coast Australia
View Full Profile

Find More Recipes