Lemon delicious slice is a zingy curd-like custard slice on a baked, buttery biscuit base. This is a simple Thermomix lemon slice recipe that the whole family will love!
This is one of my favourite retro treats! I have a weak spot for all lemon desserts actually. I used to make this recipe in my food processor as it was much easier than making it by hand. Now that I have a Thermomix I no longer own a food processor and happily this slice even easier to make in the Thermomix.
Gluten-Free Lemon Delicious Slice
I have a friend who highly sensitive to gluten and is on a strictly Gluten-free diet. He has a sweet tooth so I wanted to make a dessert that was safe for him to eat and super delicious! I trialled this recipe substituting White Wings Gluten-free flour with the regular flour. The recipe was a straight swap between the flours and turned out perfectly. I couldn't find any taste or texture difference between the two slices.
Step By Step Lemon Slice
If you're looking for more desserts take a look at some of my favourites!
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Lemon Delicious Thermomix Slice
Equipment
Ingredients
Base
- 80 g sugar
- 115 g butter cubed
- 140 g plain flour *sub for GF Flour in necessary
- 70 g coconut
Curd Filling
- 300 g caster sugar
- 55 g cornflour *check GF if required
- 4 eggs
- 100 g lemon juice Approx 3 lemons depending on size and juice
Instructions
Base
- Line a slice tray 27.5cm x 17.5cm x 3.5cm with paper and preheat the oven to 180 degrees fan-forced.
- Place the sugar in TM Bowl. Mill 10 sec/Speed 9.80 g sugar
- Add the butter to the sugar. Heat 2 min/80 degrees/Speed 2.115 g butter
- Add flour and coconut to TM bowl. Process 10 Sec/Speed 5.140 g plain flour , 70 g coconut
- Scrape down bowl. Repeat 10 Sec/Speed 5. Repeat if necessary.
- Transfer the biscuit base into prepared tray. Press the crumb down until smooth.
- Bake 15-20 minutes or until golden.
Lemon Curd Filling (Without cleaning the bowl!)
- Add sugar to TM bowl. Mill 10 Sec/Speed 9.300 g caster sugar
- Add remaining ingredients to TM Bowl. Combine 15 sec/ Speed 5.55 g cornflour, 4 eggs, 100 g lemon juice
- Scrape down the bowl. Heat lemon custard. 7 min/80 degrees/Speed 3
- Pour the filling over the biscuit base and return the slice to the oven immediately.
- Cook for 15-20 minutes or until the slice is cooked but still has a wobble.
- Refrigerated the slice once cooked.
- Cut after the slice has been refrigerated.
Notes
Nutrition
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Thank you for stopping by,
Happy Cooking
j xx
Betty heyward says
Just made the slice. Can’t wait to try.it’s in the fridge so will try after dinner tonight. Love all your. Cooking and tips thanks.
Deanne Cumming says
Can this be frozen afterward?
Julie Carlyle says
Hi Deanne
I have never tried freezing the slice but I can't see why it would be a problem.
Julie
Nicole Keeley says
Hi Julie, I love your stuff and would like to do this for a bake sale instead of the standard and very sweet lemon coconut slice. Wondering how it would go out of fridge in Victoria atm? Fete goes from 4-8pm. Thanks
Julie Carlyle says
Hi Nicole
Thank you so much for your lovely comment. I don't think this recipe would be suitable for a bake sales when the slice warms up it becomes more delicate.
Sorry Julie
Dawn watt says
Yum cooking this week
Julie Carlyle says
I hope you like it 🙂