Sour Cream Lemon Slice
Bright, tangy, and irresistibly creamy, this Sour Cream Lemon Slice is the ultimate dessert bar for citrus lovers. Featuring a buttery shortbread crust topped with a luscious, velvety lemon filling, enhanced by the richness of sour cream and the zest of fresh lemons, this treat offers a perfect balance of sweet and tart. With just 15 minutes of prep time and a simple two-layer approach, it’s an easy yet elegant dessert for any occasion. Bake the slices to golden perfection, chill for a firm texture, and finish with a dusting of powdered sugar for a bakery-worthy presentation. Perfect for spring gatherings, tea parties, or an indulgent snack, these lemon slices will brighten up your dessert table with their vibrant flavor and melt-in-your-mouth texture.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsalted butter
- 0.25 cups powdered sugar
- 1 cups granulated sugar
- 3 pieces large eggs
- 0.5 cups lemon juice
- 1 tablespoon lemon zest
- 0.5 cups sour cream
- 2 tablespoons cornstarch
- 0.25 teaspoons baking powder
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine the all-purpose flour and powdered sugar for the crust.
Cut the unsalted butter into small cubes and add it to the flour mixture. Use a fork or pastry cutter to blend until the mixture forms a crumbly dough.
Press the dough evenly into the bottom of the prepared baking pan. Bake the crust for 15 minutes until lightly golden. Remove from the oven and let cool slightly.
In a large bowl, whisk together the granulated sugar, eggs, and sour cream until smooth and well combined.
Add the lemon juice, lemon zest, cornstarch, and baking powder to the egg mixture. Mix until fully incorporated.
Pour the lemon filling over the pre-baked crust, spreading it evenly.
Return the pan to the oven and bake for 20 minutes, or until the filling is set and no longer jiggly in the center.
Allow the lemon slice to cool completely in the pan, then refrigerate for at least 2 hours to firm up.
Using the parchment overhang, carefully lift the slice out of the pan and onto a cutting board.
Dust the top with powdered sugar, then cut into 12 bars or squares before serving.
Nutrition Facts
Calories |
2535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 740 mg | 246% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 418.4 g | 152% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 255.5 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 296 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
