Old Fashioned Lemon Slice

There are quite a few variations on the Lemon Slice Recipe. This old-fashioned recipe packs in the juice of two lemons and zest from one – and it's my pick by a long shot.

This Lemon Slice is made up three layers which, combined, make this the most deliciously sweet and zesty treat.

Jump to:

• The recipe
• Ingredient notes
• How to make old fashioned Lemon Slice
• Storage
• More old fashioned bakes
• Old Fashioned Lemon Slice Recipe

The recipe

I found this recipe in a newspaper clipping dated 1960 (The Australian Woman's Mirror, from Nana Ling's clipping collection) and again (almost identical) in The Red Cross Tried & True Cookery Book dated 1983.

I have tweaked it just a little, and added further instructions, so please continue scrolling past the recipes pictured below to find the recipe card at the end of this post.

Ingredient notes

You'll need two lemons. Use Meyer lemons for a mild and sweet lemon kick or Eureka or Lisbon for a more tart lemon flavour.

(For more lovely lemon recipes, check out Canary Pudding, Lemon Curd, Lemon and Mint Cordial and Lemon Cake.)

You'll also need unsweetened shredded coconut for the top layer. The rest of the ingredients are fairly standard baking ingredients.

A full list of ingredients and quantities can be found in the recipe card at the end of this post.

How to make old fashioned Lemon Slice

To start, you'll need a standard slice tin of about 28 x 18 cm.

Grease the tin and then line with baking paper, leaving the paper overhanging on each side to assist with removing the slice from the tin once it's ready to slice up.

The recipe instructions are all included in the recipe card at the bottom of this post. However, I'm also going to outline the process, and highlight a few things, here.

1. The biscuit layer

To make the bottom biscuit layer, cream the butter and sugar and then add an egg, SR flour and the zest from one lemon.

Once combined, press the mixture into the tin using your fingers. If it's a little sticky and difficult to work with, dust your hands and the top of the slice with a little extra flour (see image 1).

To get a nicely even and flat layer, you can also use the back of a metal spoon or a small glass cup when pressing the mixture into the tin (see image 2).

Next, you'll need to bake off the biscuit layer and let it cool (see image 3).

2. The lemon filling

You can start making this layer as soon as you pop the biscuit base into the oven as it will also need to cool before you can spread it over the cooled first layer.

The lemon filling is made by combining sugar, water and lemon juice in a saucepan over heat (see image 4) and then thickening with cornflour.

It's easy peasy to make up, you just need to make sure it's cooled to a lukewarm temperature before spreading it over the completely cooled biscuit base.

Once you've added this layer (see image 5), pop the slice into the fridge while you make up the topping.

3. The cream topping

The cream layer really is the icing on the cake here. It's subtle sweetness and velvety texture is perfect against the zesty biscuit and filling layers.

You make this cream by heating milk and then thickening with cornflour (see image 6). You then whisk in butter and icing sugar.

Once cooled, whisk the mixture again and spread it over the slice.

If you're a coconut-lover, sprinkle with a little shredded coconut.

Now, it's back into the fridge for at least a few hours to set. Then, slice it up and enjoy!

Storage

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

I don't recommend freezing this slice.

Just make it up fresh, share it around, then sit down and wash it down with your favourite hot drink.

More old fashioned bakes

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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