Name: Lemon Curd Slices Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 55 min
Cuisine: British
Ingredients: 170 g unsalted butter (room temperature); 70 g caster sugar; 200 g plain flour; 4 medium lemons (zest and juice, strained); 200 g caster sugar; 120 g unsalted butter (cubed); 3 large eggs plus 1 extra egg yolk; 2 tbsp icing sugar; Extra lemon slices for decoration (optional)

Print Recipe· 3.8 from 10 reviews

If you’ve been searching for a bright, zesty dessert that’s both refreshing and satisfying, the Lemon Curd Slices Recipe is about to become your new favorite. Imagine a buttery, golden shortcrust base crowned with a luscious, tangy lemon curd topping that firm up just right, creating a perfect balance of sweet and tart in every bite. It’s a delightful treat that’s equally impressive for a casual tea or a special gathering. Trust me, once you try this Lemon Curd Slices Recipe, you’ll be hooked on its vibrant flavor and lovely texture.

Ingredients You’ll Need

The image shows six simple baking ingredients laid out on a white marbled surface. Starting from the top right, there are several thick slices of pale yellow butter stacked on white paper with a butter knife resting on the paper next to them. Moving down, a white bowl filled with white flour sits in the lower right corner. Near the center bottom, there is a small empty white bowl. Just above it, a small white bowl contains a pale yellow liquid, likely lemon juice. To the left of that bowl, two bright yellow lemons with green leaves attached rest on the surface together with a lemon half showing its juicy inside. Above the lemons, there is a wooden citrus reamer. Above the reamer, three brown eggs are placed inside a speckled white bowl, with one more egg just outside and to the left of the bowl on the marbled surface. The overall color palette is soft with whites, yellows, and browns on a light background, creating a fresh and clean look. Photo taken with an iphone --ar 4:5 --v 7

Getting started on these Lemon Curd Slices is a breeze with simple, quality ingredients that bring both texture and taste to life. Each element plays a crucial role—from the buttery base to the zesty filling, and even the finishing touches that make these bars shine.

170 g unsalted butter (room temperature): This creates a rich and tender shortcrust that holds your lemon curd perfectly.
70 g caster sugar: Helps sweeten the buttery base while keeping it light.
200 g plain flour: The foundation of the crust, giving structure and a gentle crumbly texture.
4 medium lemons (zest and juice): These provide that unmistakable bright, tangy flavor in the curd.
200 g caster sugar: Sweetens the lemon curd just right to balance the tartness.
120 g unsalted butter (cubed): Melted into the curd for a silky, smooth finish filled with richness.
3 large eggs plus one extra egg yolk: These give the lemon curd its custardy texture and hold it together beautifully.
2 Tbsp icing sugar (optional): For a delicate dusting that adds a final touch of sweetness and charm.

How to Make Lemon Curd Slices Recipe

Step 1: Prepare and Bake the Shortcrust Base

First things first, preheat your oven to 175°C (160°C fan). Lightly grease an 8 x 8 inch square baking tin and line it with baking paper, allowing plenty of overhang to help you lift the slices out later on. Beat the room temperature butter and caster sugar together until smooth and creamy—this ensures a tender, melt-in-your-mouth crust. Slowly mix in the flour just until it combines, being careful not to overwork the dough to keep it crumbly and light. Press this mixture firmly into your prepared tin to form the base, then pop it into the oven to bake for 15 to 18 minutes until it turns a pale golden color. Don’t worry if the surface gets a bit bubbly or uneven; while warm, gently press it flat with the back of a spoon or measuring cup for a smooth surface.

Step 2: Make the Lush Lemon Curd Filling

While your base is baking, it’s time to prepare the star of the show—the luscious lemon curd. Set a heatproof bowl over a pan of gently simmering water as a makeshift double boiler for gentle, even cooking. Combine the freshly strained lemon juice, zesty lemon rind, sugar, and cubed butter. Stir continuously until the butter melts completely and the mixture is smoothly combined. Meanwhile, lightly whisk the eggs and extra yolk in a separate jug. Slowly pour the eggs into the warm lemon mixture, stirring constantly to avoid scrambling. Keep stirring until the curd thickens and clings to the back of your spoon—a process that takes about 5 to 10 minutes. The result is a silky, tangy filling that’s just begging to be poured over your baked crust.

Step 3: Bake the Lemon Curd Slices

Reduce your oven temperature to 160°C (150°C fan) and carefully pour the thickened lemon curd over the slightly cooled shortcrust base. Return the pan to the oven and bake for about 15 to 20 minutes. You’ll know it’s ready when the edges start to bubble and the center has a gentle wobble, similar to firm jelly—that’s the perfect set for creamy yet sliceable lemon curd. After baking, let the slices cool completely at room temperature, then transfer them to the fridge for a few hours or ideally overnight. This cooling time is essential for the curd to firm up to the perfect consistency for slicing.

Step 4: Slice and Serve

Once fully set, gently lift the slice out of the tin using the baking paper overhang. Carefully peel away the paper and transfer your dessert to a cutting board. Using a sharp, large knife warmed under hot water and wiped clean between cuts, slice your bars into 16 neat squares. For an elegant finish, dust the top with icing sugar and, if you’re feeling fancy, add a few thin lemon slices as garnish. And now, the moment of truth—grab a slice, take a bite, and savor that beautiful harmony of buttery crust and tangy lemon filling!

How to Serve Lemon Curd Slices Recipe

A woman's hand is pouring a smooth, shiny yellow lemon custard layer from a white bowl onto a square baked crust in a baking pan lined with parchment paper. The crust is light tan with a slightly rough texture, occupying the bottom layer. The pan sits on a white and blue striped cloth, all placed on a white marbled surface. Around the scene, whole and halved bright yellow lemons with green leaves add fresh color. The light is soft and natural, highlighting the creamy custard and the firm crust. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes can elevate your Lemon Curd Slices to eye-catching delights. A light dusting of icing sugar adds a delicate sweetness and beauty, while a twist or thin slices of fresh lemon lend a vibrant pop of color and an extra citrus aroma that complements the curd perfectly. Fresh mint leaves can also add a lovely contrast in flavor and freshness.

Side Dishes

These slices are delightful on their own, but pairing them with fresh whipped cream or a scoop of vanilla ice cream turns this treat into a truly indulgent dessert. For a citrus-themed spread, complement with fresh berries or a light fruit salad to keep things bright and refreshing.

Creative Ways to Present

If you’re serving these Lemon Curd Slices at a party or gathering, consider arranging them on a rustic wooden board or a pretty platter with edible flowers or lemon zest curls scattered around. You can also cut them into smaller squares for canapé-style servings or layer them with whipped cream and berries in a pretty glass for an elegant deconstructed presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Curd Slices keep wonderfully in an airtight container in the refrigerator for up to four days. The flavors actually develop further as they chill, making each bite even more delicious on day two or three.

Freezing

These slices freeze well, making them perfect for prepping ahead. Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container or bag for up to two months. When ready, thaw overnight in the refrigerator for best texture and flavor retention.

Reheating

To bring your Lemon Curd Slices back to life after freezing, simply thaw as mentioned and enjoy chilled or allow them to sit at room temperature for about 20 minutes before serving. Avoid microwaving as it can change the texture of the lemon curd and crust.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice and zest are key to the bright, fresh flavor of this recipe. Bottled lemon juice can work in a pinch, but the flavor won’t be as vibrant or fragrant. For the best results, always use fresh lemons.

What if I don’t have caster sugar? Can I substitute it?

Caster sugar dissolves quickly, which is important for the smooth texture of the lemon curd. If you don’t have caster sugar, you can pulse granulated sugar in a food processor a few times to make it finer. Regular granulated sugar may result in a slightly grainier texture.

Is there a way to make this recipe gluten-free?

Absolutely! Swap the plain flour with a gluten-free flour blend designed for baking. The texture may be slightly different but still delicious. Make sure your blend includes xanthan gum or add a small amount for better structure.

How do I know when the lemon curd is thick enough?

The curd is ready when it thickly coats the back of a spoon and you can run your finger through it leaving a clear line. It should also feel like a soft custard—this is the perfect texture for setting in the oven and slicing.

Can I double this recipe for a larger batch?

Yes, doubling is totally doable! Just use a bigger baking tin or two smaller ones and adjust the baking time accordingly. Keep an eye on the curd during baking as times may vary slightly with different pan sizes.

Final Thoughts

Making these Lemon Curd Slices is a joyful baking experience that rewards you with a treat bursting with sunshine and buttery goodness. Whether you’re baking for family, friends, or simply yourself, this recipe brings a slice of brightness to any day. Don’t hesitate—grab those lemons and give this Lemon Curd Slices Recipe a try. I promise, it will make your dessert rotation a whole lot happier!