Lemon almond slice

This lemon almond slice is just delectable - the combination of zingy lemon and crunchy almonds couldn't be tastier! Make a batch to have something delicious on hand for those unexpected afternoon visitors.

  • 35 mins preparation
  • 40 mins cooking plus chilling + cooling
  • Makes 16 pieces
  • Print


  • 250 g butter, softened, chopped
  • 2 tsp vanilla extract
  • 1 1/4 cups caster sugar
  • 1/3 cup ground almonds
  • 2 cups plain flour
  • 1/2 cup flaked almonds
  • sifted icing sugar (optional)
Lemon filling
  • 1 tsp finely grated lemon zest
  • 2/3 cup strained lemon juice
  • 1 2/3 cups caster sugar
  • 250 g unsalted butter, chopped
  • 4 eggs, lightly beaten, strained


  • 1
    Make Lemon Filling (see below).
  • 2
    Preheat oven to 190°C. Grease a 26cm x 32cm Swiss roll pan; line base and two long sides with baking paper, extending paper 5cm over sides.
  • 3
    Beat butter, extract and sugar in a small bowl with an electric mixer until light and fluffy; transfer to a large bowl. Add ground almonds and sifted flour; mix well using clean hands.
  • 4
    Press two-thirds of the pastry evenly over base of pan. Wrap remaining pastry in plastic wrap; refrigerate.
  • 5
    Bake base for 15 minutes or until browned lightly. Cool for 10 minutes.
  • 6
    Spread lemon filling over base. Crumble reserved pastry over lemon filling; top with flaked almonds.
  • 7
    Bake for 25 minutes or until browned. Cool in pan; refrigerate until cold. Remove from pan; cut into 16 pieces. If you like, dust with a little sifted icing sugar before serving.
Lemon filling
  • 8
    Stir ingredients in a heavy-based saucepan over very low heat for 10 minutes, or until thickened (do not allow to boil or mixture will curdle). Pour mixture into a medium heatproof bowl; cover surface. Refrigerate for several hours or until thick and cold.


Baking paper is essential for this slice, as the lemon filling will otherwise make getting the slice out of the pan rather tricky!