Lemons are simply a part of summer. Not because they are not available at other times of the year, but simply because they are refreshingly fruity and are used in a variety of variations for many summer classics such as lemonade and lemon cake. The same goes for the lemony slice, which hardly anyone can resist. So if you're looking for recipes with lemon, you can't avoid a juicy lemon slice recipe. We offer 3 variants.
Airy, light lemon slice recipe even on hot summer days
The first lemon slice recipe is abouta low-carb version, which is guaranteed to please everyone. The slices are also perfect if you want to eat healthily and take care of your figure. The base is light and fluffy and the filling gives the dessert the perfect flavor. You need the following ingredients:
Ingredients for the base:
- 180 g Mandelmehl
- 2 Owner
- 75 g xylitol sugar
- 55g coconut oil
- ½ tsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
For the creamy filling:
- 750 g cream cheese
- 3 Owner
- 225 g xylitol sugar
- 1 washed organic lemon, including the zest and 3 tablespoons of juice
How to make the floor
Preheat the oven to 160 degrees and grease a baking pan (approx. 23 x 33 cm). Then mix the flour, eggs, sugar, coconut oil, cinnamon, baking powder and salt in a bowl to form a smooth dough. Distribute it evenly in the mold, press it down and continue with the cream:
The lemony cream
To do this, put the cream cheese in a bowl and mix with a hand mixer until it becomes creamy. This usually happens after just a few seconds. Then gradually add the eggs and then the sugar and lemon zest and juice.
Then spread this cream evenly over the dough and bake the lemon cake for about 45 minutes. Take it out of the oven and let it cool to room temperature, then chill it in the fridge for another hour. Before you serve it, cut the cake into lemon bars, i.e. small squares or rectangles - the slices. This lemon slice recipe is so easy and quick to make that it is also suitable as a last-minute dessert for unexpected visitors.
Vegan, juicy lemon slices - recipe with walnuts
The walnuts in particular give these lemon slices a special aroma and are used for the base. There are also oat flakes, which form an interesting base and are simply perfectlemony creamfit. What makes it even more perfect is the fact that the recipe is completely vegan. Try it!
For the floor:
- 80g oat flakes
- 170g walnuts
- 2 tablespoons coconut milk
- 1 tablespoon maple syrup
- ¼ tsp salt
For the cream:
- 240 ml lemon juice (approx. 5 lemons, preferably organic)
- 200g sugar
- 280g canned coconut milk, using mainly the white part of the liquid
- 40 g corn starch
- 1 tbsp lemon zest (organic)
- ¼ tsp ground turmeric
Prepare the base
Preheat the oven to 175 degrees and line a baking tray (approx. 20 x 20) with baking paper (leave a little overhang on the sides). In a blender, chop and mix the nuts with the oats, coconut oil, maple syrup and salt and mix for about a minute until a sticky mass forms.
Distribute the resulting dough evenly on the tray. To prevent air bubbles from remaining in the middle of the dough, you can press it down using the back of a spoon. Bake for 15 minutes until golden brown and remove the crust from the oven to cool.
Recipe for lemon slices from the tray – the filling
In a saucepan, combine lemon juice, sugar, coconut milk, lemon zest, cornstarch and turmeric and then place on the stove over medium heat. Then heat the mixture for about 10 minutes, stirring constantly, until the sugar has dissolved. The cream is now ready and can be distributed evenly on the floor. Now bake the lemon cake for 15 minutes.
Remove from the oven and let cool at room temperature for 30 minutes. You should then leave it on for at least 1-2 hours, preferably even overnight.solidify in the refrigeratorlet. Use the excess baking paper to lift the cake out of the baking tray, sprinkle it with powdered sugar if you like and cut it into slices. Since these are best left to cool overnight, this lemon slice recipe is also suitable for preparing the day before for a celebration, for example.
Lemon slices with pieces of fruit and a hint of orange
The pieces of fruit not only look appetizing on every slice, they actually do just thatjuicy desserteven more delicious. Thanks to the butter, the base also has a pleasantly light aroma that you will fall in love with!
For the floor:
- 280 g Flour
- 225 g Butter
- 100g sugar
For the creamy filling:
- 55 g Flour
- 400g sugar
- 1 ½ tbsp lemon zest
- 175 ml freshly squeezed lemon juice
- 60 ml Orange juice (from B. Navelorange)
- 4 large eggs
- 2 large egg yolks
- 3 EL Double cream (45 ml)
- 2 pinches of salt
- Lemon to garnish
Prepare the soil
Preheat the oven to 175 degrees and grease a tray (approx. 33 x 22 cm). Cream the butter and sugar and add the salt. Finally, stir in the flour so that a crumbly mixture is created in the meantime, but it becomes smoother as the mixing time progresses.
Press this dough evenly onto the tray and bake until golden, 20 to 25 minutes.
The fruity lemon cream
In the meantime, mix the sugar with the flour and salt. Just before the base is ready, continue by stirring in the lemon juice and zest, eggs and egg yolks, and the cream. Take the base out of the oven and spread the cream over it.
Reduce the heat to 160 degrees and bake for 20 minutes until the cream is set. Then let the cake cool at room temperature for half an hour and chill it in the refrigerator for at least two hours or overnight. Cut it into slices and sprinkle with powdered sugar before serving. The lemon slices will keep in an airtight container in the refrigerator for about 4 days.
Tipp: You can spread the lemon pieces on each slice shortly before the end of the baking time or, even better, before serving (this keeps them juicier).
