A Tart Lemon Curd Slice (Gluten Free)
Bright, sweet, and winter-comforting.
The chill of winter’s air has crept its way into the breeze — not quite harsh, but unmistakably present. It carries with it that familiar longing for comfort, for warmth, for something indulgent and deeply satisfying.
The sun still shines, but its intensity has softened. A waning warmth now, gentle and golden, brightening our hearts but not quite strong enough to keep the leaves clinging to their branches. It’s the season of blankets and layers, stockings and boots. Ragus and slow-cooked meals, pastries and endless cups of tea. Winter calls for richness, for flavours that wrap themselves around us and warm our hearts, bellies, and bodies.
Somehow, a crisp, tart lemon slice fits perfectly into this season — unexpected yet absolutely right. It soothes winter’s edge, offering a sweet moment of indulgence, a bright spot in the cool, grey days. This Lemon Curd Slice is pure, unapologetic comfort. Sweet, glossy, zingy, and full of the kind of citrus brightness that fills the gap left by summer.
There’s nothing particularly “healthy” about it (though perhaps we can claim the vitamin C from the lemons and the linseed meal in the base). But honestly? For me, this one is meant to be enjoyed exactly as it is — a rare, shining delight.
And for my friends in the northern hemisphere: this slice is just as welcome in the height of summer. A timeless, anywhere, anytime lemon treat.
Why You’ll Love This Lemon Curd Slice
• Bright, tart flavour that cuts beautifully through winter comfort foods.
• Simple ingredients and a no-fuss method.
• A classic gluten-free slice that tastes like the real deal.
• Perfect for gatherings — serves up to 16 easily.
• A buttery coconut base that pairs perfectly with silky lemon curd.
• Keeps beautifully in the fridge, making it ideal for make-ahead baking.
• A true crowd-pleaser for lemon lovers.
Winter has a way of calling us inward — into warmth, into softness, into the small rituals that bring comfort. And this Lemon Curd Slice feels like one of those rituals. A bright, tart burst of sunshine wrapped in a buttery base, cutting beautifully through the heaviness of the season.
It’s indulgent, simple, nostalgic and quietly joyful — the kind of recipe that finds its place in every season, every kitchen, every gathering. Whether it’s winter where you are, or high summer, this slice offers something grounding and something uplifting, all at once.
A little brightness for cold days.
A little sharpness for warm ones.
A classic treat for any moment that calls for sweetness.
RECIPE: Lemon Curd Slice (GF)
Serves: 12–16
Prep time: 10 mins
Cook time: 50 mins + cooling
Ingredients
Biscuit Base
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½ cup caster sugar
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1 cup desiccated coconut
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2 cups gluten-free plain flour
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¼ cup linseed meal
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175 g butter, melted and slightly cooled
Lemon Curd Filling
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4 eggs
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2 egg yolks
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1 ½ cups caster sugar
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¼ cup gluten-free flour
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Zest and juice of 3 lemons
Method
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Preheat oven to 160°C (fan forced). Line a 20×30 cm brownie pan with baking paper.
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In a bowl, combine ½ cup caster sugar, coconut, GF flour and melted butter. Stir until the mixture resembles damp, coarse crumbs.
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Pour the crumb mixture into the lined pan and press firmly into an even layer, ensuring the corners are well packed.
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Bake for 25 minutes or until lightly golden. Remove and cool. Reduce oven temperature to 140°C.
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For the filling, whisk eggs, yolks, remaining sugar and lemon zest in a bowl until smooth.
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In a small bowl, mix the GF flour with the lemon juice to form a smooth paste.
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Add the lemon paste to the egg mixture and stir well.
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If lumps appear, strain the mixture through a fine sieve.
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Pour the lemon filling over the cooled base.
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Bake for 30 minutes, or until just set with a slight wobble in the center.
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Cool to room temperature, then refrigerate for 4 hours or overnight.
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Dust with icing sugar before serving. Use a hot, clean knife for neat squares.
Tips & Variations
• For extra sharpness: add the zest of an additional lemon.
• Make it dairy-free: swap butter for a quality dairy-free block alternative.
• Add texture: stir in 2 tbsp chopped almonds or macadamias in the base.
• For a sweeter slice: use Meyer lemons for a softer, floral citrus flavour.
• Top it fancy: add thin lemon slices, toasted coconut or edible flowers.
Serving & Storage
To serve:
Slice into small squares — the richness and tartness make even a small piece satisfying. Serve chilled for clean edges or room-temp for a softer curd.
Storage:
• Keeps 5–7 days in the fridge.
• Freezes well (cut into portions first).
• Store slices with baking paper between layers to prevent sticking.
FAQ
Q. Can I use bottled lemon juice?
Fresh is best here — the zest is essential for flavour.
Q. Why did my lemon curd crack?
This usually happens if it’s overbaked. Remove while still slightly wobbly.
Q. Can I make this the day before?
Yes — it sets beautifully overnight.
Q. Can I use coconut flour?
No — it will dry out the base. Stick to GF plain flour.
Q. Can I make it without coconut?
Yes, replace with almond meal or additional GF flour (though texture will change).
Lemon Curd Slice
Ingredients
- 1/2 cup Caster Sugar
- 1 cup Desiccated Coconut
- 2 Cups Gluten Free Plain Flour
- 1/4 cup Linseed meal
- 175 g Butter melted and cooled slightly
- 4 Eggs
- 2 Egg yolks
- 1 1/2 cups Caster sugar
- 1/4 cup Gluten free flour
- 3 Lemons zest and Juice
Instructions
- Preheat oven to 160C (fan forced) and Line a 20×30 brownie pan with baking paper.
- In a bowl combine the 1/2 cup caster sugar, coconut, 2 cups gf flour and the melted butter. Stir until the mix resembles damp course breadcrumbs.
- Pour the biscuit dough crumbs into the lined brownie pan and press until you have a firm even layer. Make sure to press into the corners so there is no gaps.
- Bake on the middle rack of the oven for 25 minutes.
- Once cooked remove and allow to cool. Reduce to oven to 140C.
- Meanwhile in a clean bowl combine the eggs, egg yolk, remaining caster sugar, zest and mix to incorporate. In a little bowl or cup place the 1/4 cup gf flour and the juice from the lemons and stir until a smooth paste.
- Add the lemon paste to the egg mix and stir to mix thoroughly.
- If you feel there is lumps in the lemon mix no is the time to sieve the mix. Simple pour it through a fine mesh sieve.
- Carefully pour the mix on top of the cooled biscuit base.
- Then place on the middle rack of the oven and bake for 30 minutes.
- Remove from the oven and allow to cool to room temperature, then place int he fridge to set for 4 hours or over night.
- Dust with icing when serving and use a hot clean knife to cut.
Notes
If you loved this Recipe try one of these
Mini Passionfruit Cakes with Lime Curd Icing
Chocolate Mousse Brownie Stack
Pear and Frangipane Gallette
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I’d love to see your version of this Lemon Curd Slice!
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