This zingy gluten-free lemon curd slice is a lovely treat for lemon lovers, with its fresh citrus flavour and refreshing taste, paired with a crisp buttery shortbread crust. Perfect for teatime or served chilled as dessert, it is both bright and indulgent.
Unlike traditional lemon slices with a baked lemon custard topping, this recipe uses lemon curd, giving it a smooth, almost cheesecake-like texture. The result is an elegant slice with a rich yet refreshing flavour.
Shortbread base
This gluten-free shortbread base is crisp, buttery and easy to make in a food processor. Once pressed gently into a lined baking tin, it is baked until lightly golden. A little xanthan gum helps hold the crust together, giving it enough strength to support the lemon curd layer without crumbling.
Lemon curd topping
Lemon has a wonderful way of cutting through sweetness, but the secret is getting the balance just right. Unlike the lemon curd I use for other desserts, this version is made without butter. Since the shortbread base is already rich and buttery, the curd does not need the extra richness. The result is a beautifully balanced filling that is fresh, smooth and perfect for this baked slice.
Tips for making the perfect lemon curd slice
- Line the baking tin with baking paper to make it easy to remove the slice after baking. Follow my steps in the recipe card below to fit the paper easily in the tin.
- Bake the shortbread base until the edges start to turn lightly golden before adding the lemon curd layer. This helps ensure the base is crisp and sturdy rather than underbaked and soft.
- Bring the eggs and lemons to room temperature before making the lemon curd.
- Dedicate about 15 minutes to stir the lemon curd constantly on the stove. A good time to prepare it is while the shortbread base is baking.
- Tap the bowl of lemon curd gently on the countertop to release any air bubbles. Once poured over the shortbread base, tap the tin again to remove any bubbles trapped in the curd.
- Bake for 30 minutes, or until the curd is set. Test it by gently shaking the tin. If the curd still has a wobble, return it to the oven for a further 5 minutes.
- For neatly cut slices, patience is key. Let the slice cool in the tin for 1 hour, then chill it for a further hour before slicing.
- Lift the whole slice out of the tin using the overhanging baking paper and transfer it to a chopping board.
- Open out the baking paper and cut the slice with a large knife, wiping the blade clean with a damp paper towel after each cut.
- If serving straight away, dust each slice with sifted icing sugar and decorate with chopped pistachios.
- Store in sealed containers in the fridge. Dust again with icing sugar before serving if the lemon curd has absorbed it.
Gluten-Free Lemon Curd Slice
This zingy gluten-free lemon slice is perfect for lemon lovers seeking a zesty, refreshing treat for teatime or a chilled dessert.While traditional lemon slice recipes usually feature a baked lemon custard topping, this version uses lemon curd instead, creating a smooth, almost cheesecake-like texture with a bright citrus flavour. It gives the slice an elegant finish and a more refined feel.
Equipment
- Food processor optional
Ingredients
Gluten-free shortbread base
- 180 g unsalted butter, at room temperature
- 60 g icing (powdered) sugar
- ½ tsp vanilla extract
- 280 g store-bought or homemade gluten-free plain flour,
- 1 tsp xanthan gum
- 1 pinch of salt
- 4 tbsp ice-cold water
Lemon curd topping
- 6 medium eggs, at room temperature
- 350 g caster (white) sugar
- 1½ tbsp grated lemon rind (1 medium lemon makes approx. 3/4 tbsp of lemon rind)
- 250 ml freshly squeezed lemon juice (approx. 5 medium lemons) 1 medium lemon makes approx. 50ml of juice
- 70 g store-bought or homemade gluten-free plain flour sieved
Extra
- Icing (powdered) sugar, to dust over the baked slice
- 4 tbsp roughly chopped pistachio nuts, to garnish
Instructions
Gluten-free shortbread base
Lining the baking tin:
- To line the baking tin neatly, place the tin on a sheet of baking paper. Pinch the paper at each corner against the outside of the tin to mark where the folds should go.
- Fold the paper along these creases.
- Cut a slit at each corner so the paper fits neatly into the tin.
- It is fine if some paper overhangs the sides, as this will make it easier to lift the baked lemon slice out later.
Preparing the shortbread base:
- In a food processor (or with a wooden spoon), blend the butter with the sugar until combined.
- Add the vanilla extract and beat briefly until combined.
- Gradually pulse/mix in the flour, xanthan gum, salt and water in three batches
- Pour the ice-cold water into the mixture gradually until the dough comes together. It may not be necessary to use all the water.
- Transfer the dough to the lined tin and press it out evenly to the edges using the back of a smooth drinking glass or a small rolling pin. Use your fingers to press the dough into the corners and level out any uneven spots. It does not need to look perfectly smooth, as the lemon curd will cover the surface later.
Baking:
- Bake in a preheated oven at 160°C fan-assisted (180°C/350°F) for 30 minutes, or until the edges are lightly golden.
Lemon curd topping
Preparing the lemon curd:
- While the shortbread base is baking, squeeze the lemons and sieve the juice twice to ensure no pulp or pits remain. Set aside.
- Crack the eggs one at a time into a small bowl, then add them to a medium heatproof bowl and mix well.
- Whisk in the sugar, lemon juice, and lemon rind until combined.
- Add the flour and whisk until no flour streaks are visible.
- Set the bowl over a medium saucepan of simmering water (bain-marie) and stir constantly for 15 minutes or until it thickens slightly. The curd will continue to set in the oven.
- Dry the base of the bowl with a tea towel and tap the bowl on the countertop several times to release any air bubbles before pouring the lemon custard over the partially baked shortbread base.
Baking both layers:
- For good measure, gently tap the tin on the countertop, then bake at 140°C fan-assisted (160°C/320°F) for 30-35 minutes, or until the curd no longer wobbles.
Slicing:
- Cool completely at room temperature for one hour, then refrigerate for one additional hour.
- Remove the slice by lifting the baking paper on both sides. Transfer to a chopping board and slice the lemon into small, equal portions using a large knife, wiping it between slices with a slightly damp kitchen paper towel.
- Before separating each slice, dust liberally with plenty of sieved icing sugar.
- Arrange on a serving plate and garnish each lemon slice with a few chopped pistachios.
- Serve at room temperature or chilled.
Notes
- Keeps chilled for 5 days.
- Suitable for freezing ungarnished.
TIPS
- If possible, use organic lemons, especially for the lemon zest.
- After chilling the lemon slice, the earlier sprinkled icing sugar may be absorbed into the curd. Resprinkle if needed, before serving.
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These are honestly the best lemon slices I have ever made!!! Great recipe with very clear instructions to follow, making the perfect lemon slice!
Love hearing this and so glad they came out perfect!