When Life Gives You Lemons… Lemon Slice Two Ways

Lemon SliceTwo Ways

It’s time to rethink the old adage that when life gives you lemons you should make lemonade.  After all lemonade is only the ideal drink on hot summer days, lemon slice on the other hand, is a tempting treat all year long.  My advice, when life gives you lemons, make lemon slice!

To be honest, prior to this week I have never been the baker of a lemon slice, a fact that in light of my recent lemon slice eating adventures I am sorely lamenting.  Charged with the request to make a lemon slice I first hit the treasure trove that is the internet for inspiration.  Abundant in recipes, tips and tricks, I discovered that lemon slices tend to fall into two categories – non bake and baked slices.  Being someone who has a distinctive tendency of going over the top, I decided to make two (one baked and one, more traditionally non-baked).

Lemon Slice #1

Recipe from: http://www.bestrecipes.com.au/recipe/Lemon-Slice-L1204.html


  • 1 Packet Marie Biscuits (Nilla Waffers)
  • 3/4C Coconut
  • 125G Butter (melted)
  • 1/2 Tin Condensed Milk
  • 1 Lemon (zested)


  • 2C Icing Sugar
  • 1-1 1/2Tbsp Butter (softened)
  • 1 Lemon (juiced and zested)


  • Crush biscuits/cookies and mix with coconut
  • Finally zest/grate lemon rind.  Add to biscuit mixture
  • Combine melted butter and condensed milk.  Add to dry ingredients
  • Press into a lined tin.  Place in fridge to set – approx 30 minutes


  • Mix together butter, lemon juice and icing sugar until smooth (I’ll be honest I fudge a little bit here and did not add the butter- big mistake!  While the slice did seem to set, once it was disturbed it went a bit runny.  Would most definitely take the time to beat in butter and icing sugar using mixer next time. Another alteration I made, this one more successfully, was to add finely grated lemon zest to the lemon icing mix – this provided that extra kick of flavour.)
  • Ice and set in fridge

Lemon Slice 2

Recipe from:  http://allrecipes.com.au/recipe/507/print-friendly.aspx

Shortbread Base

  • 220G Plain Flour
  • 100G Cornflour
  • 200G Butter (softened)
  • 100G Sugar

Lemon Topping

  • 600ml Thickened (Whipping) Cream
  • 345G Caster Sugar
  • 4 Eggs
  • 100G Flour
  • 3 Lemons (finely zested and juiced)

Shortbread Base

  • Combine flour and cornflour. Rub in butter until it resembles breadcrumbs
  • Add the sugar and keep mixing until a smooth dough is formed

  • Wrap in plastic wrap and place in fridge for 30 minutes
  • Preheat oven to 180C (350F)
  • Roll dough out to line a 20x30cm tray
  • Bake for 15 minutes until golden in colour

Lemon Topping

  • Meanwhile – whisk cream, sugar and eggs together
  • Add flour, lemon rind and juice; continue to whisk until mixture is smooth

  • Upon removing shortbread base from oven, immediately pour the lemon cream mixture on top
  • Return to oven and bake for another 25-30 minutes or until the topping is set
  • Remove from oven and leave to cool completely before slicing and serving

The Verdict

Different, but both very pleasant lemon slices.  From the cohort who samples, I received quite equally split reactions on which each preferred.  My preference, the 2nd lemon slice.  This recipe provided richness, a creamy texture, and a fabulous short crust base.  If you have the extra time, this second recipe would definitely be my recommendation!  I would love to hear your feedback and your own personally verdict on which lemon slice reigns supreme – be sure to post your experiences in the comments section.



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One Response to When Life Gives You Lemons… Lemon Slice Two Ways

  1. Pingback: Lushous Lemon and Buttermilk Cake | To Serve, With Love

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