Lemon butter almond slice

Add a litle zest to your afternoon tea!

  • 1 hr 15 mins cooking
  • Makes 16
  • Print
A little bit sweet, a little bit tart and a whole lot of goodness. With a layer of lovely lemon butter between an almond pastry base and topping.


  • 250 grams butter, softened, chopped
  • 2 teaspoons vanilla extract
  • 1¼ cups (275g) caster sugar
  • ⅔ cup (80g) ground almonds
  • 2 cups (300g) plain flour
  • ½ cup (40g) flaked almonds
Lemon butter
  • 1 teaspoon finely grated lemon rind
  • ⅔ cup (160ml) strained lemon juice
  • 1⅓ cups (300g) caster sugar
  • 250 grams unsalted butter, chopped
  • 4 eggs, beaten lightly, strained


  • 1
    Make lemon butter.Stir ingredients in a medium 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 with plastic wrap. Refrigerate several hours or until thick and cold.
  • 2
    Preheat oven to 200°C/400°F. Grease a 26cm x 32cm (10½-inch x 12¾-inch) swiss roll pan; line base and two long sides with baking paper, extending paper 5cm (2 inches) 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 12 minutes or until browned lightly. Cool 10 minutes.
  • 6
    Spread lemon butter over base. Crumble reserved pastry over lemon butter; top with flaked almonds.
  • 7
    Bake slice 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 (confectioners') sugar before serving.

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