Sweets and Truffles

Vegan Lemon Curd Slice Tray Bake

Enjoy making this refreshing Lemon Curd Slice Tray Bake for your family and friends as a scrumptious after-dinner dessert.

What is Vegan Lemon Curd Slice Tray Bake?

This Vegan Lemon Curd Slice Tray Bake is lovely and has a refreshing tart lemon kick to it. It is made entirely of non-animal products and we use our Natural Flavoured Icing Sugars and dairy-free spread.

In addition, you can also try making these delicious non-dairy Jammy Cookies using our amazing range of Natural Flavoured Icing Sugars. If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out by clicking here.


For the slice Base
200g Plain Flour
80g Sugar and Crumbs Lemon Drizzle Natural Flavoured  Icing Sugar
100g Non-Dairy Margarine
80g Vegetable Fat
Grated Zest of 1 Lemon
For the Lemon Curd
500ml Lemon Juice ( Bottled or Fresh)
250ml Water
550g Castor Sugar
130g Cornflour
1/4 Tsp Salt
130ml Soya Cream
40g Non-Dairy Margarine
Icing Sugar for decoration

1. Preheat the oven to 180c Gas mark 4, 350F,  and line a Cake Tin 13inch x 9 inch trays with Greaseproof Paper.

2. In a mixing bowl put the flour,  Natural Flavoured Icing Sugar, non-dairy margarine, lemon zest and vegetable fat and on a gentke speed combine all the ingredients together until a smooth soft like dough is formed.

3. Scrape the dough into your prepared cake tin and evenly smooth the dough all over the bottom of the tin.

4. Bake in the oven for 10 minutes until lightly golden. Remove from the oven and allow to cool in the tin whilst you now prepare your lemon curd filling.

5. Pour the lemon juice, castor sugar, and water into a large nonstick saucepan and whisk together to ensure all the ingredients have combined. In a separate large bowl add your cornflour and spoon some of the lemon juice mixture into the bowl stirring to ensure you have a smooth runny liquid. Now add this mix to the saucepan with the remaining lemon juice mix.

6. On medium heat bring your lemon and cornflour mix to the boil, stirring constantly using a wooden spoon or spatula. As the mixture begins to boil you will notice that is now becoming thicker and turning a darker shade of lemon. Allow the mixture to boil for a further 1 minute ensuring you are stirring constantly.

7. Take the mix off the heat and now add the Soya cream and butter to the pan and stir until all the butter has melted.

 8. Let your lemon curd sit for a few minutes before pouring onto the pastry slice base you made earlier.

9. Let your Lemon Curd slice sit at room temperature for 30 minutes before putting into the fridge for at least 2 hours or until the traybake has firmed up enough to allow you to cut into slices.

10. When you are ready to serve your Lemon Curd Slice traybake, take out of the fridge cut into slices and sprinkle icing sugar over the top.

12. Your traybake will keep in the fridge covered for up to a week.

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