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Old fashioned lemon slice.
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4.67 from 6 votes

Old Fashioned Lemon Slice Recipe

A nostalgic, triple-layered Lemon Slice Recipe
Prep Time40 minutes
Cook Time20 minutes
Setting3 hours
Total Time4 hours
Course: Dessert
Cuisine: Australian
Servings: 24 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

Calories: 135kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 54mg | Potassium: 41mg | Fiber: 1g | Sugar: 12g | Vitamin A: 182IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg