Gooey Lemon Slice

Gooey Lemon Slice

3 from 18 votes
Recipe by Nici Wickes Difficulty: Easy


Prep time


Cooking time


Total time



Just because you follow a gluten free diet doesn’t mean you have to miss out on this deliciously tangy favourite!


  • 1 1/2 cups GF flour

  • 2/3 cup caster sugar

  • 165 g cold butter

  • 1 tablespoon lemon zest

  • 4 eggs

  • 1 cup caster sugar

  • 2 heaped tbsps honey

  • 1/2 cup lemon juice (you will need3-4 juicy lemons)

  • Zest from 3 lemons

  • 1/4 cup GF flour, sifted

  • Icing sugar to dust (optional)


  • Preheat the oven to 180 C. Line a 20 x 35cm tin with baking paper.
  • Put crust ingredients into a food processor and pulse to produce fine crumbs. Press the crumbs firmly into the base of the prepared tin. Bake for 15-20 minutes until golden. Remove it from the oven and reduce the temperature to 140°C.
  • Whilst crust is baking, make the filling; whisk the eggs, sugar and honey together till very thick and pale. Stir in lemon juice, zest and then the sifted flour. Pour the filling over the crust and bake for 40 minutes or until set.
  • Cool completely before dusting with icing sugar and cutting into squares. Use a hot knife to cut neat squares.

NICI’S Tips for GF Baking:

  • Gluten-free flours absorb more liquid than regular flour, so, for tender, moist cakes and muffins aim for a sloppy batter. Don’t be tempted to add more GF flour to thicken it, as this is what makes gluten-free baking dry and crumbly.
  • Some GF flours (like Orgran brand) are gritty so avoid these for cakes and slices. I use Edmonds or Free From as good all-purpose baking flours.
  • Often you’ll see in cake and muffin recipes “mix/beat until just combined” or instructions about not overbeating the batter. This is because overmixing toughens the gluten and leads to tough cakes/muffins/pancakes. However with gluten free flours, which often take more mixing to combine, there’s no gluten to toughen so you’re all good to mix away!
  • Always sieve gluten free flours when baking as they tend to clump more than regular flours – and mix the batter well (see note 3).
  • The bane of gluten free flours is that when you open the packets it goes everywhere! So proceed with caution.
  • This recipe was tested using Edmonds GF flour
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