lovely lemon slice (gluten free)

Rainy days in the school holidays just call out for some baking. And when it comes to dessert and sweet treats I love anything with lemon. Sadly no lemons are ready to pick off our trees just yet so with 4 lemons from the supermarket and a pantry full of ingredients I wanted to make lemon slice.

This tastes so much like lemon meringue pie that I’ve made it twice and love it. We made it gluten free by using gluten free flour (that is a cup for cup substitute) but you can use plain flour instead without any problems.

This is a great recipe for your little egg crackers too! My little miss elodie loves to crack all of our eggs and has got it down pat. It’s also a great activity for counting the lemons and eggs. Ok we just love baking and using it to teach numbers and important skills:)

The hardest part will be leaving it to cool before you slice it but you can do it. I actually had a little corner then popped in the fridge to help it cool down so I could take a photo….and eat it as soon as I could!

5.0 from 2 reviews
lovely lemon slice (gluten free)
 
Prep time
Cook time
Total time
 
Serves: 12
What you'll need
  • BASE
  • 185g (3/4 Cup) raw sugar or caster sugar
  • 200g butter, cubed
  • 260g gluten free flour (about 2 scant cups) (we used white wings)
  • TOPPING
  • 275g raw or caster sugar (about 1½ cups)
  • 55g gluten free flour (about ¼ cup) (we used white wings)
  • 3-4 good sized lemons, juiced
  • 4 eggs
  • icing sugar to serve (make sure it's pure icing sugar if making gluten free)
Instructions
  1. Line a lamington tin with some baking paper. You could also use a small foil tray about the same size. I like lining with baking paper so I can lift the slice out when cool.
  2. If using your thermomix then place raw sugar in TM bowl and process speed 9 for 10 seconds. Set aside.
  3. Place butter in TM bowl and melt for 2 minutes, 100 degrees, speed 1. Add in flour and sugar and combine speed 4 for 20 seconds. Scrape down and process another 10 seconds.
  4. Tip into a lined lamington tin and press down with your fingers.
  5. Bake in a 180 C oven for about 20 minutes until lightly golden. Carefully remove from oven and set aside to cool slightly. I just set my oven timer for 20 minutes and made the filling
  6. To make the filling juice the lemons. Make caster sugar by processing the raw sugar on speed 9 for 10 seconds. Add in lemon juice, eggs, flour and process 20 seconds speed 4 scraping down the bowl once in between.
  7. **When your base has cooled slightly pour the filling over the top and bake for about 20 minutes in a 175-180C oven until the top has a bit of a wobble and looks cooked right through.
  8. Leave to cool complelely, yes I know this will be difficult for some of us then slice, dust with icing sugar and enjoy.
  9. if you are making the old school way or without a thermomix then start with the base and melt your butter and stir in the flour and sugar and press into the lined lamington tin. For the topping combine all topping ingredients and follow from **.
  10. Enjoy! If you find the filling too sweet leave out a little sugar the next time. Some people prefer a really tart slice but I love sweet with just a hint of tartness.

 

Comments

  1. Yum ! This looks really good & sounds like a fairly easy one even if I am doing it without a thermomix. Will have to buy some lemons to try it, it’s too long to wait for our tree here

  2. This sounds delicious!! I have some lemons just waiting to be used. Going to make this tonight, thanks for the recipe :)

  3. Yum!
    We got a Thermomix 6 weeks ago, so will be looking forward to testing this delicious recipe of yours out in it Corrie.
    Today I made apricot balls and chick pea chocolate biscuits (the kids have no idea about the chick peas), loving our Thermomix adventures and your blog was the first place I read about a Thermomix about 2 1/2 years ago.
    Happy New Year to you and your beautiful family xxxx

  4. YUM! Made this last night and it was soooo good. Lovely lemon tang and crunchy base. Thanks for posting

  5. Do I need plain flour or self raising flour for this recipe?

  6. can you give us a recipe for this to make without the thermomix?Thanks!

    • yes, you’ll find it at the bottom of the recipe – I call it ‘old school way’ . super simple, just combine the base ingredients then the top and I tell you to follow from **. Enjoy, it’s a delicious recipe:)

      • I’ve Made this recipe the Old School way about a dozen times over the past few months, but half of those attempts failed! when I have removed the tray from the oven at the end of baking, it has managed to turn itself completely upside-down! so the base is on the top and the lemon part of the bottom… I can’t figure out what is happening, sometimes it works and sometimes it does this weird thing I follow the recipe the same each time. Can you please help? Could it be the acid in the lemons being too strong? I always use Gluten free flour…

        • Ahhh what a pain but I think I know what is going on. What kind of tin are you using and are you putting baking paper in too that extends up the sides of the tin. When you put the pastry layer in have you tried pressing it up a little so that it rises up the side of the tin/baking paper to prevent the liquid/top layer from seeping underneath. Usually that is what happens, the liquid escapes somewhere and ends up underneath the pastry layer but if you have no cracks or bits where the liquid can escape then it stays on top. Another option is place the tin on top of a baking tray so that you slide it out from the oven and it doesn’t have the opportunity to slip out and underneath the pastry layer.

  7. Great recipe! Easy to follow and a delicious subtle flavour! Loved it.

  8. Thanks for a great and simple recipe. I added a bit more lemon juice and reduced the sugar a little. Took it to work and my colleagues are asking for the recipe!

  9. Have you tried freezing this recipe? I am looking for cook ahead recipes for my daughter’s baby shower – high tea theme.

  10. Kristie says:

    I finally got around to making this, I must say it was delicious. Have a heap of lemons so will have to make it again!!!

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