The Lemon Bar Slice

I thought about calling this a Lemon Curd slice because the lemon topping tastes just like delicious lemon curd to me. If you love the tangy and sweet flavours of lemon curd, then you will adore this slice. However, as I didn't make the lemon topping the same way that I would make a batch of lemon curd, either in the microwave or on the stovetop,  I thought it might be misleading. Despite the deliberation, here we have a beautiful lemon curd like topping on a crunchy biscuit base, all in one. What could be better?

Please don't let the photos of this lemon slice deceive you. It may not be picture perfect, but it is delicious. Your taste buds will wake up and thank you for the experience of savouring these very lemony squares.

I decided to make this lemon confection when I noticed a couple of beautiful lemons from our Eureka lemon tree, waiting to be used in the fruit bowl.  They were so juicy, and delivered beautiful flavours to this slice.

These lemon bars are a must bake for citrus lovers before citrus season ends. Easy peasy lemon squeezy!

INGREDIENTS:

Makes at least 12 serves, could make 24 with smaller slices

 1 cup (150g) plain flour

2/3 cup (90g) cornflour

1/4 cup (20g)  desiccated coconut, plus 1 tablespoon, extra to serve

3/4 cup (120g) icing sugar mixture, plus 2 tablespoons extra to serve

200g chilled unsalted butter, chopped

LEMON FILLING:

1 cup (220g) caster sugar

1 tablespoon finely grated lemon rind

3 eggs

1 extra egg yolk

2 tablespoons plain flour

3/4 cup (180ml) lemon juice

1/4 cup (60ml) milk

Method:

 

Preheat your oven to 200 deg. C. (180 deg. C fan-forced)

Grease and line a slice tin  with non-stick baking paper, allowing a 3 cm overhang (a 20cm x 30 cm slice tin (approx.) is the normal size)

The Biscuit Base:

Setup your food processor, and add the flours, coconut, icing sugar and butter to the food processor bowl.

Process until fine crumbs result.

Tip this crumbly mixture into your lined slice tin and press firmly using the back of a spoon or a small bottle. Press a little of the mixture up the sides of the tin. It will be quite a sandy powdery texture.

Bake on the lower rack of your oven for 25-30 minutes, or until you are happy that it is a deep golden colour.

The Lemon Filling:

Place the sugar and the lemon rind in a medium bowl and mix to combine. Add the eggs, the egg yolk, and the flour and whisk it all up until combined. 

Add the lemon juice and the milk. Whisk it all to combine. 

Pour the filling over the hot biscuit base and return the tray to the oven and bake for 20 minutes. the lemon mixture should be nicely set by this stage, and perhaps just a little jiggly in the middle when slightly shaken. If it's not, that's fine. I cooked mine for 20 minutes and it set beautifully. Pouring the filling over a hot base straight out of the oven will make sure this Lemon Bar filling doesn't invert to the base while baking.

Set the slice aside at room temperature to cool, and refrigerate in a covered container until cold. Cut into 12 squares.

Just before serving, dust with icing sugar, and scatter with some extra desiccated coconut.

Cook's notes:

• When the weather warms up here, it is essential that this slice be stored in the refrigerator or the lemon topping will sweat and suffer. 
• The lemon bars can be stored in the frig for a couple of days prior to serving, and then a dusting of icing sugar, and a sprinkling of coconut, will dress up this amazing slice for company.
• This may not be the slice to serve during a hot, humid Summer, unless you are air-conditioned, as the icing sugar and the coconut will disappear into the lemon topping. 
• This would also make a delicious dessert served with ice-cream or chantilly cream. 
• Pouring the lemon filling over a hot base straight out of the oven ensures it doesn't invert to the base while baking. (I'm repeating this little technique my friends, in case you missed it the first time. This is important.)
• I made the lemon filling first so that it was ready to add when the hot base came out of the oven.
• Confession time: When I made this batch, I only had 3 eggs left for the topping, and with no time to whip up to the shops, I thought I would try it. Without the extra egg yolk, the topping still set beautifully and it tasted amazing, however the extra yolk would have given it more colour.

Just sliced, and already the icing sugar and coconut are disappearing. It's not even Summer yet. Still delicious though.

This recipe is based on one I found in the iconic Australian Women' Weekly magazine, September 2025 edition. I just had to make it.

Happy baking!

Warm wishes

Pauline