Lemon Lunchbox Slice

Lemon Lunchbox Slice

A gift of lemons inspired me to post this recipe. It has been too long since I last blogged so it was quite welcomed when a fellow mum asked me for the recipe. Instant thoughts of ‘wow, how I have neglected this blog; excellent, an excuse to start up again!’ so if you read this Jana thanks heaps for unwittingly giving me a bunch of motivation!

I often cut this slice into single serve portions to place in the freezer then I can pop one into a lunchbox the night before work or school. This is another one of those recipes in my repertoire of quickies for lunchies! In time, I hope to add more recipes to the ‘Quickies for Lunchies’ collection so watch this space…

For now, see below for the recipe for my lemon lunchbox slice and a few links to other ‘Quickies for Lunchies’ recipes.

Quickies for Lunchies

Here are links to other easy to make lunchbox freezer add-ins – more to come as I find more time to blog

Seeded Oat bars

Banana Muffins

Banana Loaf

All of these recipes can be made and eaten straight away or placed in the freezer for up to 3 months. I like pop a  portion in to my kids’ lunchboxes the night before straight from the freezer and into the fridge ready for packing into the schoolbag in the morning. By lunchtime, it has thawed and my kids devour it.

Tips and Tricks

A few tips to help you find success with this recipe:

  • Try to rub the butter into the flour as much as possible; the more like fine breadcrumbs it is, the more smooth and evenly textured your base will turn out
  • If you are pressed for time, use a food processor to make fine breadcrumbs for the butter and flour mixture by pulsing them together, then simply pulse the eggs into the mixture until well mixed and can be formed into a dough – adding a bit of water if required
  • Recipe says to constantly whisk the lemon curd mixture but if you forget this or the mixture get lumpy keep calm, take it off the heat and vigorously whisk – in most cases this will fix it otherwise, start again.
  • Get the eggs and butter ready in a side dish before heating the curd mixture. This is so that when the mixture thickens you can quickly incorporate in the egg yolks – you could end up with scrambled eggs if there is delay between adding the eggs and whisking them into a piping hot mixture.
  • For a cleaner feel to this slice, roll out the base between two pieces of non-stick paper then add to tin. Or you could even use a glass jar to press out the dough. Personally I like to press the base in using my fingers for a rustic look.
  • If choosing to freeze many portions in one box, I like to separate layers of this slice with non baking paper to make it easier to remove a single portion once frozen – sometimes the curd sticks to piece beside it and it can get a little messy to pry apart once they are frozen together.
  • If you like a gooey treat then feel free to slice straight form the oven. However, it is much easier to slice a handle without making a mess if you cool the slice in the fridge for at least an hour or overnight before cutting.

Lemon Lunchbox Slice

Serves 20

Lemon curd:

1/4 cup cornflour

3/4 cup water

1/4 cup lemon juice

zest of 1 lemon

1/3 cup sugar

3 eggs, separated

1 tbsp butter


2 cups self-raising flour

1/3 cup sugar

100g butter

2 eggs

Pre-heat the oven to 180 degrees celcius (160 degrees celcius if using fan bake)
Place cornflour, water, lemon juice, lemon zest, sugar and water for the lemon curd in to a medium saucepan.
Place over medium heat and stir constantly with a fork or whisk until thick.
Remove from the heat and stir in egg yolks and butter.
Set aside to cool.
Place self raising flour and sugar in a bowl.
Cut cubes of butter into the flour mixture and rub into the flour until it resembles fine breadcrumbs.
Add the eggs and mix to combine.
Knead into a smooth dough, adding water if required.
Press 3/4 of the base dough into a lined 20 x 30cm baking tray.
Spread lemon curd over the base.
Crumble the remaining base mixture on top of the lemon curd.
Bake for 25 minutes or until dough is cooked through.
Remove from oven and cool in the tray for at least 10 minutes before removing from tray.
Place in the fridge to fully set, about 1 hour.
To serve, remove from fridge and cut into squares.
Once cut, these can be placed in the freezer for up to 3 months.
Mel Crafting

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