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Gluten Free Lemon Slice

This delicious gluten free lemon slice has two layers of buttery base filled with a thick layer of lemon curd, and topped off with a zingy lemon icing.

Three triangular pieces of lemon slice stacked on top of each other on a glass plate with a bowl of lemons in the background.

One of the fun things about developing recipes is that sometimes you create a base recipe that you soon discover can be used for many other different recipes.

When I finally perfected my gluten free Belgian slice recipe after a lot of tweaking, I knew the recipe was really good, but now I know it is even better than I thought – because I took the base of the recipe and turned it into this absolutely delicious gluten free lemon slice.

The base is light and buttery, and it has a lovely thick layer of tangy lemon curd. A lovely lemon icing is the icing on the, er, slice.

A triangular piece of lemon slice on a clear glass plate, with the corner cut off and resting on the tines of a silver cake fork.

It’s the perfect recipe for when it’s not lemon season but you’re craving something lemony because you can use a jar of lemon curd from the supermarket, and use bottled lemon juice in the icing, or just replace the lemon juice with water.

And before you ask – yes I plan to turn this base recipe into a bunch more variations, so once you’ve nailed one recipe, you’ll be able to make the rest with your eyes closed.*

*Well, maybe not, but you get my gist.

Anyway, here’s what you’ll need to make this gluten free lemon slice…

Ingredients

The slice ingredients in white bowls on a light purple background.

Gluten free plain flour –  I used my homemade gluten free flour blend here, but you can also use a store-bought gluten free plain flour blend. I have also tested the recipe with Edmond’s gluten free plain flour and it worked well too.
Xanthan gum – If you’re using a store-bought flour blend like Edmonds that contains a gum ingredient, you can omit the xanthan gum from the recipe.
Butter – You can use salted or unsalted butter.
Caster sugar – I like caster sugar in this recipe as it gives the slice a light, fine crumb, but regular sugar will also work.
Icing sugar
Vanilla extract
Eggs – I use large (size 7) eggs for this recipe.
Lemon curd (Also known as lemon butter) You can use a homemade or store-bought lemon curd in this recipe. My favourite homemade lemon curd recipe is this delicious, easy microwave lemon curd from my other website Sweetness and Bite. For store-bought curd I really like the Anathoth lemon curd, which is available from most supermarkets – that’s what I used in the slice in these pictures.
Lemon juice – This is used in the icing, but if it isn’t lemon season and you don’t have fresh or bottled lemon juice on hand, you can just use water instead. If you have fresh lemons, you can also add a bit of lemon zest to the icing as well, if you like!


A note on baking pans:

Because there is no such thing as a “standard” sized slice tin, I decided to make all the slice recipes on GFKF in an 8″/20cm square cake pan. All 8″ square cake pans are the same size (well, near enough) and if you have one, then you can make any slice recipe on this site and not need to make any adjustments. Slice pans can vary hugely in size and depth, meaning that if you bake a slice in a very different sized pan to what I wrote the recipe in, then your baking times will be very different, as will the thickness of the finished slice.

Having said that, if all you have is a slice pan, as long as it’s not huge, you should be able to bake these recipes in it just fine. Make sure you keep an eye on it during the baking time, and use your best judgement as to whether the baking time needs to be adjusted.

How to Make Gluten Free Lemon Slice

Start by spraying an 8″ (20cm) square cake pan with oil spray (or rub well with butter) and line it with two criss-crossed strips of baking paper. This helps to lift the slice out later.

A glass bowl with creamed butter and sugar, and a hand about to crack and egg into the bowl.

Cream the butter and sugar together until just combined and creamy. You don’t need to beat too much air into it. Add the eggs one at a time and beat until combined.

The thick lemon slice batter after adding the flour.

Sift in half the flour and the xanthan gum (if using) and beat to combine. Sift in the remaining flour and stir in by hand (as the batter becomes a bit too stiff for the mixer.

The first layer of batter in a square cake pan lined with baking paper.

Spread half of the batter into the prepared cake pan. You can eyeball half, or weigh the batter and split it in half.

Lemon curd being spread over the first layer of batter.

Spread the lemon curd over the top of the batter, leaving a small gap around the edge. Freeze for 30 minutes, or until the lemon curd is firm to the touch..

Dollops of cake batter on top of the lemon curd.

Dollop the remaining batter on top and gently spread it over the lemon curd.

The second layer of batter spread over the lemon curd.

Running your spatula under hot water will make it easier to spread the batter without moving the lemon curd around too much.

The baked slice in the tin on a wire cooling rack.

Bake until lightly golden around the edges then leave to cool before icing.

Lemon icing being spread over the slice with an offset spatula.

Mix together the icing sugar, melted butter and just enough lemon juice or water to make a thick icing. Spread over the cooled slice.

You can cut your slice into any shape and size pieces that you like. I cut this one into triangles for a change.

Lemon slice that has been cut into 16 triangle shaped pieces, on a light purple background, with a bowl of lemons, glass plates and cake forks.

Storage

This gf lemon slice keeps well in an airtight container at room temperature for up to a week.

It doesn’t last that long in our house though – my Dad ate three pieces just within the first ten minutes after I finished taking these photos.

The pieces of lemon slice on a sheet of crinkled baking paper, with a silver cake server, a small glass dish of lemon curd and a bowl of lemons in the background.

Are you new to gluten-free baking?

Or just need some tips on how to make the most of the recipes on GFKF? Check out my start guide to learn how to bake safely and successfully gluten free.

Allergen safety ✔️ Gluten free flour info ✔️
Accurate measuring ✔️ Tools + Equipment ✔️

Text in a blue circle reading "new to gluten free baking? Start here."

More Gluten Free Slice Recipes

Gluten Free Citrus Slice
Gluten Free Ginger Crunch
Gluten Free Lolly Cake

Three triangular pieces of lemon slice stacked on top of each other on a glass plate with a bowl of lemons in the background.

Gluten Free Lemon Slice

This delicious gluten free lemon slice has two layers of buttery base filled with a thick layer of lemon curd, and topped off with a zingy lemon icing.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 35 minutes
Chilling time: 30 minutes
Total Time: 1 hour 20 minutes
Makes: 18 pieces

Ingredients

  • 200 g butter, softened
  • 200 g caster sugar, or regular granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, at room temperature
  • 300 g gluten free plain flour
  • 1 teaspoon xanthan gum, see notes
  • ½ cup lemon curd

Icing

  • 300 g icing sugar
  • 25 g butter, melted
  • 2 tablespoons lemon juice, or water

Instructions

  • Prepare an 8" (20cm) square cake pan by spraying with oil spray (or rubbing well with butter) and line with two criss-crossed strips of baking paper.
  • With an electric mixer, beat together the butter, sugar and vanilla extract in a large bowl until just combined and creamy 1-2 minutes. Add the eggs one at a time, and beat until combined.
  • Sift in half of the flour and the xanthan gum and mix until just combined. Add the remaining flour and stir by hand until well combined.
  • Spread half of the batter into the prepared cake pan. You can eyeball half, or weigh the batter and split it in half.
  • Spread the lemon curd over the surface of the batter, leaving a slight gap around the edge. Freeze for 30 minutes or until the batter and lemon curd are firm.
  • While it is freezing, heat the oven to 160℃.
  • Spoon the remaining batter on top, and gently spread it out evenly. Warming a spatula under hot water will help it spread more easily without disturbing the lemon curd too much.
  • Bake the slice for 35-40 minutes or until risen and slightly golden around the edges. A skewer inserted in the middle should come out mostly clean, but may have a little bit of lemon curd on it. Leave to cool in the pan.
  • Once the slice has cooled, make the icing.

Icing

  • Sift the icing sugar into a medium sized bowl, then add the melted butter and just enough lemon juice or water to make a thick icing. If your lemons are quite tart, you may want to use half lemon juice and half water.
  • Spread the icing over the slice, and leave it to set before cutting the slice into pieces.
  • Store the slice in an airtight container. It will keep well for up to a week.

Notes

  • Gluten-Free Flour – I used my homemade gluten free flour blend, but you can also use a store-bought gluten free flour blend. Xanthan Gum – If you’re using a store-bought flour blend that contains a gum ingredient, you can omit the xanthan gum from the recipe.
  • Lemon Curd – You can use a homemade or storebought lemon curd in this recipe. My favourite lemon curd recipe is this microwave lemon curd. For store bought curd I really like Anathoth, which is available from most supermarkets.
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