Best Lemon Slice Recipes

LEMON SLICE SUGAR COOKIES

Steps:

• In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.

LEMON SLICE - NO COOKING

Steps:

• In a small saucepan over medium heat, melt together butter and sweetened condensed milk, stirring frequently until smooth. Stir in crushed biscuits, lemon juice and zest, and coconut; mix well. Press into a 9x9 inch dish. Refrigerate overnight before slicing or the squares will come out sticky.

AIR-FRYER LEMON SLICE SUGAR COOKIES

Steps:

• In a large bowl, cream butter, pudding mix and sugar until light and fluffy, 5-7 minutes. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Wrap and refrigerate 3 hours or until firm., Preheat air fryer to 325°. Unwrap and cut dough crosswise into 1/2-in. slices. In batches, place slices in a single layer on greased tray in air-fryer basket. Cook until edges are light brown, 8-12 minutes. Cool in basket 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a resealable container and freeze. To use, unwrap frozen logs and cut into slices. Cook as directed, increasing time by 1-2 minutes.

SLICE 'N' BAKE LEMON GEMS

Steps:

• In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
• Shape into a 1 3/4 inches diameter roll; roll into non-pareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.
• Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
• In a small bowl, combine icing ingredients. Spread over cookies.

FRUIT CAKE SLICE WITH LEMON ICING.

Steps:

• Grease a 19cm x 30cm lamington pan. Line base of pan with baking paper.
• Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Beat in apricot jam. Transfer mixture to a large bowl.
• Stir cake crumbs into egg mixture until combined,stir in flour, coconut, mixed spice and milk, in two batches. Spread mixture into prepared pan.
• Cook in a moderate oven (180C) for about 30 minutes, or until cooked when tested. Stand for 5 minutes before turning out onto a wire rack to cool.
• Lemon Icing ~
• Beat butter and lemon rind until pale in colour. Gradually beat in icing sugar mixture, and beat until smooth.
• Spread lemon icing over cold slice. Sprinkle with extra mixed spice before cutting into squares.

SLICE OF LEMON PIE II

Steps:

• Combine sugar, flour, and salt.
• Cream in the butter.
• Beat in the eggs one at a time until mixture is smooth.
• Add lemon zest, lemon slices, and water.
• Pour into unbaked pie crust and cover with a top crust.
• Bake at 400 degrees F for about 35 minutes, until crust is golden brown.
• Let cool.

SLICE OF LEMON PIE

Steps:

• Preheat the oven to 400 degrees Press one of the pie crusts into a pie pan.
• Combine the 1 1/4 cups sugar, flour and salt in a mixing bowl.
• Cream the butter into the sugar mixture gradually, mixing thoroughly.
• Reserve 1 teaspoon of egg white and set aside.
• Beat the eggs well and add to the sugar mixture, blending until smooth.
• Grate 1 teaspoon of rind from the lemon.
• Then peel the lemon and slice into paper thin slices, removing all seeds as you go.
• Add the grated lemon rind and the water to the egg/sugar mixture and blend thoroughly.
• Gently mix in the lemon slices to the pie filling, and pour the filling into the pie crust.
• Top with the second pie crust, and fold the edges of the top crust under the edge of the lower crust.
• Seal and flute the edge.
• Cut 3 or 4 small slits in the top crust to allow steam to escape.
• Brush the top with the reserved egg white, avoiding the slits.
• Sprinkle the top with the sugar and cinnamon.
• Bake at 400 degrees for 30 to 35 minutes until the top is a luscious golden brown.

STEAK SLICE WITH LEMON AND THYME

Steps:

• Cut away the fat from around the edge of the steak while you heat a griddle or pan.
• Brush the steak with oil to prevent it sticking to the griddle or pan, and then cook for 3 minutes a side plus 1 minute each side turned again (this gives you pretty griddle marks) for desirably rare meat; the lemon in the post-hoc marinade 'cooks' it a little more.
• While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest, juice, salt and pepper in a wide shallow dish.
• Once the steak is cooked, place it in the dish of marinade for 4 minutes a side, before removing it to a board and slicing thinly on the diagonal.

SOUR CREAM LEMON SLICE

Steps:

• Press base into 9x13" pan.
• Bake 375 for 10-15 minute.
• Combine sugar, cornstarch,milk, and salt in saucepan.
• Cook over medium heat stirring constantly until mixture comes to full boil (10-12 min).
• Reduce heat to low and cook 2 more minutes.
• In a small bowl gradually stir 1 cup of hot mixture into egg yolks.
• Return this mixture to saucepan and cook over medium heat stirring constantly for 2 minute.
• Remove from heat and add butter, juice, and peel.
• Stir until butter is melted.
• Stir in sour cream.
• Pour over base or into pie shell and refrigerate for 2 hrs or until firm.
• Top with whipped cream just before serving.
• Cover with whipped cream sweetned with a little sugar and vanilla.

GINGER & LEMON SLICE

Steps:

• ***SLICE BASE***.
• Preheat oven to 160°C.
• Combine flour, ginger, sugar and coconut.
• Mix together melted butter and syrup. Then add to the dry mix. Add lightly beaten egg.
• Press into a well greased lamington tin or 20cm square pan(or equivelant).
• Bake 25-30 minutes. Less cooking time gives a light cakey slice base and more cooking time gives a crisp biscuity (cookie style base.
• ***ICING***.
• Sift the icing sugar.
• Combine all remaining ingredients in another bowl.Stir all together until smooth and spread over the cooled slice base.

NO-BAKE LEMON SLICE

Steps:

• Lightly grease a 28cm x 18cm (11" x 7") slice pan, line with baking paper and set aside.
• Mix the biscuit crumbs, coconut, slivered almonds or pistachios and lemon rind in a bowl until well-combined; add the juice a little at a time and mix to combine so that you can see that it's being absorbed by the dry ingredients.
• In a medium saucepan, melt the butter and sweetened condensed milk over a low heat until the butter has melted and is well-combined with the condensed milk; stirring, add the milk mixture to the biscuit mixture and mix until all the ingredients are well-combined.
• Press the lemon slice mixture into the slice pan.
• Sift the icing sugar into a bowl and stir in the lemon juice, mixing until the icing is smooth; spread the lemon icing over the biscuit base and refrigerate to set.
• Cut into squares or fingers and store in an airtight container.
• TIP: Crush the biscuits in a food processor or alternatively place them in a plastic bag and crush them with a rolling pin or the bottom of a lage can.

LEMON PASSIONFRUIT COCONUT SLICE

Steps:

• 1. Preheat oven 180 For the Base... Beat butter and sugar till light then Add egg and beat in then Sift in flours and mix. Spread into a lined pan 20x30cm Combine lemon butter and passionfruit pulp and spread over raw base
• 2. For the topping... Beat eggs and sugar till light and fluffy. Then add the coconut and mix well. Spread the topping over the lemon butter base.
• 3. Bake for 30 to 40 mins till golden brown Allow to cool in pan before cutting into squares

PASSIONFRUIT AND LEMON SLICE

Steps:

• Preheat oven to 180°C (350°F).
• Grease and line a square pan.
• Cream butter and icing sugar until creamy, add vanilla.
• Fold in flour and lemon rind.
• Press into tin and bake 15- 20 minutes until lightly golden.
• Filling: Sift flour and add coconut.
• Lightly beat eggs and sugar, then add passion fruit pulp, juice and rind.
• Add dry ingredients and stir until combined.
• Pour over base and bake further 20 minutes, or until firm to touch.
• Cool in tin.
• Dust with icing sugar and cut into squares.

STEAK SLICE WITH LEMON AND THYME ( NIGELLA LAWSON)

Steps:

• Cut away fat from around the edge of the steak whilst you heat a griddle or heavey based pan.
• Brush the steaks with oil to prevent sticking and cook for 3 minutes a side plus 1 minutes each turned again.
• While steak is cooking place the thyme leaves, garlic, oil, and lemon zest & juice and salt and pepper in a wide shallow dish.
• Once steak is cooked place it in the dish of marinade for 4 minutes a side before removing it to a board and slicing thinly on the diagonal.

LEMON-SLICE COOKIES

Steps:

• Heat oven to 425 degrees. Line two 11-by-17-inch baking sheets with Silpats (French nonstick baking mats). In a medium bowl, whisk together flour, baking powder, salt, and lemon zest; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, butter, lemon oil, and egg yolks; beat at medium speed until well combined, about 2 minutes. Add dry ingredients; beat to combine.
• Flatten the dough, and wrap it in plastic wrap. Refrigerate at least 2 hours.
• Place 18 candied lemon slices on each baking sheet, 1 1/2 inches apart. On a lightly floured work surface, roll cookie dough to 1/4-inch thickness. Cut 36 rounds of dough using a 2-inch cookie cutter. Place one round of dough on top of each lemon slice. Bake until cookies are golden around the edges, 6 to 7 minutes. Transfer the baking sheets to a wire rack to cool.

LEMON AND BLACK PEPPER SLICE AND BAKE COOKIES

Steps:

• Whisk together the flour, zest, baking powder, pepper and salt in a medium bowl to break up any lumps. Set aside. Place butter and sugar in bowl of stand mixer (paddle attachment), beat about 3 min at medium speed until light and fluffy, scrape sides of bowl and paddle. Return mixer to medium. Add egg and vanilla -beat until incorporated. Scrape sides of bowl and paddle. Turn mixer to low and slowly add flour mixture until incorporated. Turn dough out, divide in half. Roll each half in 1 1/2 inch logs. Wrap with plastic wrap and refrigerate for at least 2 hours and up to 3 days. Oven 350 degrees Slice 1/4 inch, place on cookie sheet lined with parchment paper, 1/2 inch apart. Place both sheets in oven, bake 6 minutes, rotate sheets front to back and top to bottom and bake 6-7 minutes more. Cool on wire racks for 5 minutes then transfer cookies with spatula to wire rack. About 40 cookies

SLICE LEMON PIE

Steps:

• Mix sugar, flour, salt. Blend in butter. Mix well. Add 3 beaten eggs, reserve 1 tsp. egg white for later. Blend until smooth. Grate 1 tsp lemon rind, peel lemon, slice thin (about 1/3 C.). Add water to rind and lemon. Combine all together. Pour in 8" pastry. Seal top, make slits, brush with egg white, sprinkle with cinnamon sugar. Bake at 400 for 30-35 min.

LEMON SLICE

Steps:

• For the base, cream the butter and sugar. Add flour, baking powder and zest and mix well. Press into base of lined slice tray (30cmx20cm).
• Bake in 180C oven until base is slightly browned. (about 15-20 minutes).
• Meanwhile beat the eggs, sugar, rind and flour together. Add the juice and cream, beating together well. Pour over base and bake in 160C oven until set. Maybe another 15-20 minutes.
• Leave to cool then dust with icing sugar and cut into fingers or squares.

CREAMY LEMON SLICE

Steps:

• Lightly grease and line a 20x30cm shallow baking pan and arrange the Scotch finger biscuits over the base, breaking them to fit the edges.
• Combined condensed milk with the fresh lemon juice and mix until combined and slightly thickened. Add the grated lemon rind and fold through the whipped cream.
• Spoon over the biscuit base and level with a spatula.
• Chill overnight or until firm and set. Cut into pieces to serve. Garnish with the fresh fruit.

LEMON SLICE

Steps:

• First layer - Crumble first 3 ingredients together until mealy and press into ungreased 9x9 pan. Bake 10 min at 350°F.
• Second layer - In double boiler combine second amount of sugar, flour, water, egg yolks, lemon juice and grated rind. Cook and stir over boiling water until thickened.
• Beat egg whites until stiff and fold into hot thickened mixture. Spread over cookie base.
• Sprinkle with crumbs. Bake in 350F oven for 3 minutes or until set. Cut into 36 squares.