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Lemon Slice
Lemon Slice
Slices

Lemon Slice

4.3
20 mins
30 mins
Easy
12

If you are a fan of lemon slices, we've had good feedback on this recipe so give it a go!

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  • Ingredients
  • Method

Ingredients

  • 125g butter
  • 1 cup Edmonds Standard Grade Flour (150g)
  • ½ cup Chelsea Icing Sugar (75g)
  • 1 cup Chelsea Caster Sugar (225g)
  • ½ cup lemon juice (125ml)
  • 1 Tbsp grated lemon rind
  • 2 Tbsp Edmonds Custard Powder
  • ½ tsp Edmonds Baking Powder
  • 3 eggs

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Icing Sugar

Icing Sugar

Icing sugar can also be...
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=true, offset=10, total=126, results=[{comment_text=Made with lime and less sugar. Is the recipe correct to put baking powder in the topping and not in the base?, approved=true, user_name=SazyB, hs_createdate=1730432466881, rating_new__1_5_=4, id=19212502115}, {comment_text=This is a fail safe recipe and I make it often. Have also made it using Limes and Tangelos. Always enjoyed and disappears very quickly :), approved=true, user_name=Kathryn, hs_createdate=1729190020973, rating_new__1_5_=5, id=17124696993}, {comment_text=Loved this slice will make again🙃, approved=true, user_name=Jenny, hs_createdate=1727693878314, rating_new__1_5_=5, id=16202886546}, {comment_text=I love this slice, and it's also delicious made with limes!, approved=true, user_name=Kirstin, hs_createdate=1727665852994, rating_new__1_5_=5, id=16219076986}, {comment_text=The base didn't mix very well I double the butter to combine it. The topping was great will make it again with half the sugar and use sweet pastry for the base, approved=true, user_name=Mary, hs_createdate=1727551638758, rating_new__1_5_=3, id=16191878447}, {comment_text=Looks yummy. Going to try it. Appreciate your recipes they so easy to find. Thank you., approved=true, user_name=Jeanie, hs_createdate=1727442290088, rating_new__1_5_=5, id=16136886969}, {comment_text=Absolutely delicious! Definitely a keeper and I can see me making it a LOT, approved=true, user_name=Lorraine, hs_createdate=1727408955915, rating_new__1_5_=5, id=16131392887}, {comment_text=Bit too sweet I've reduced sugar content. Still works well, approved=true, user_name=Nola, hs_createdate=1727380095140, rating_new__1_5_=4, id=16125328748}, {comment_text=Fabulous, approved=true, user_name=Ruby, hs_createdate=1727336513463, rating_new__1_5_=5, id=16089776708}, {comment_text=Great recipe I made it two ways one with ordinary flour and one with Edmonds gluten free flour. Both turned out great but I put a little more lemon juice in the gluten free one as it looked a little dry compared to the other. Both went down a treat and I didn’t get a chance to see if they would freeze, approved=true, user_name=Margaret Beer, hs_createdate=1727320958481, rating_new__1_5_=5, id=16099016979}]}
Reviews
126

What did you think of this recipe?

Method

Preheat oven to 180°C bake. Line a 20 x 30cm sponge roll tin.
In a food processor mix the Tararua Butter, Edmonds Standard Grade Flour and Chelsea Icing Sugar until it forms a soft dough around the blade. Press into the base of the sponge roll tin. Bake for 15 - 20 minutes until lightly golden.
Mix Chelsea Caster Sugar, lemon juice and rind, Edmonds Custard Powder, Edmonds Baking Powder and eggs in the food processor until well combined. Carefully pour over the warm pastry base and bake a further 25 minutes until set.
Cut into slices when cold and, if desired, sprinkle with Chelsea Icing Sugar.
Reviews
126

What did you think of this recipe?

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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