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.
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Makes: 18 pieces
Ingredients
- 200 g butter, softened
- 200 g caster sugar, or regular granulated sugar
- 1 teaspoon vanilla extract
- 2 large 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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