When a lemon tree gives you lemons it’s usually time to make lemonade. If you’re already sick of lemonade, you really need to give our lemon and almond slice recipe a try.
If you prefer something sweeter and containing chocolate, our Chocolate and Cherry Slice Recipe has got you covered!
Lemon and Almond Slice Recipe
Yields: 9 – 12 squares
Duration: 40 mins
Difficulty: easy
You will need a food processor for this recipe. Everything else is pretty straight forward, just be careful on the final bake as it’s easy to burn the top if left unattended.
Ingredients
Base Ingredients:
2 oz (60g / 1/2 Cup) All-Purpose flour
1 1/4 oz (40g / 1/3 Cup) Self-Raising flour
2 Tbsp Icing sugar, sifted
2 oz (60g) Unsalted butter, cold, cubed
1 egg, cold, lightly beaten
2-4 Tbsp Icy water
Cream Filling Ingredients:
3 Large Fresh Eggs, room temperature
4 oz (125g / 1/2 Cup) Superfine sugar
2 3/4 oz (80g / 2/3 Cups) Ground almonds
2 tsp Zest of 1 Large Lemon
4 fl oz (125ml / 1/2 Cup) Juice of 2 Lemons
8 fl oz (250ml / 1 Cup) Heavy cream, room temperature
How To Make Lemon and Almond Slice
Start off by preheating your oven at 375F (190C).
Line a 9” (22.5CM) square baking tray with parchment paper with some overhanging so it’s easier to remove later.
Add the sifted flours, sifted icing sugar and cold butter into a food processor. Process until the mixture resembles fine crumbs.
Once the ingredients resemble breadcrumbs, you can then add in the beaten egg, pulse the processor to mix and add in the icy water, one tablespoon at a time and keep pulsing until the dough is just about to come together.
Press the dough evenly into the lined baking tray using your fingertips as well as the back of a glass or a measuring cup, sprinkle some flour onto the dough while pressing, this helps with the dough sticking onto hands.
Fork the dough all over and bake for 10-12 minutes.
After the 10-12 minutes, take the pastry out of the oven and allow to cool.
Reduce the oven heat to 356F (180C) once you have removed the pastry.
Start on making the lemon and almond cream filling while waiting for the pastry to cool down.
Add eggs and superfine sugar into a large mixing bowl, whisk well then add in lemon juice and whisk until all combined.
Stir in ground almonds and lemon zest using a spatula, then finally add in heavy cream and mix well until all combined.
Pour the lemon and almond cream filling mixture into baking tray on top of the cooled base.
Bake for 20-25 minutes.
Allow to cool completely and keep refrigerated until before serving.
Decorate with icing sugar dust, julienned lemon rinds and serve with vanilla ice cream or whipped cream.
Does lemon and almond go together?
In this recipe lemon and almond go really well together, the lemon top becomes silky smooth, tangy and sweet. Because the almond is mixed through the lemon filling, it retains some of the nuttiness as well.
When to serve this slice?
This one is completely up to you, but not being an overly heavy slice, it’s really great as a dessert or to have as a snack with tea or coffee.
Should it be served warm or cold?
This lemon and almond slice definitely tastes better served cold. You can have it slightly warm, definitely not hot though.
