Ginger crunch lemon slices

The other day, I was sent a photo of a ginger, almond and lemon slice which my owner’s wife had seen at a cafe in the departure lounge of an Australian airport.  I asked her if she had the recipe or the name of the cafe so that I could try to make the slice.  She answered no to both. So, over the last couple of days, I have been trying to looked at various recipes to see whether I can come up with a similar slice.  No recipe that I could find was the perfect combination of ginger, almond and lemon, so I decided to combine a couple of recipes (Scrummy Lane’s recipe for lemon Bakewell slices adapted from a BBC Good Food recipe and Lynwood & Co’s lemon curd recipe).  My first attempt required some tweaking, but here is a recipe, which I feel provides a wonderful combination of ginger, almond lemon flavours.


Ginger crunch base:

  • 250g packet of McVities Ginger Nut biscuits
  • 1 tsp ground ginger
  • 85g unsalted butter

Lemon curd:

  • 3 eggs
  • Zest and juice of 3 lemons
  • 205g caster sugar
  • 100g butter

Almond filling:

  • 100g unsalted butter at room temperature
  • 115g caster sugar
  • Zest 2 lemons (keep juice to make lemon syrup)
  • 2 large eggs
  • 45g ground almonds
  • 225g plain flour


  • Enough lemon curd to generously cover the ginger nut base,
  • 5 tbsp flaked almonds
  • Juice 2 lemons and 100g icing sugar for lemon syrup


Ginger crunch base:

  • Pre-heat the oven to 180C.
  • Blend Ginger Nut biscuits in food processor.  When finely blended, add the tsp ground ginger and unsalted butter and blend together.
  • Press into the base of a line d 20 x 20cm baking tin to create an even layer.
  • Bake the biscuit base for 10 minutes and then allow to cool.

Lemon curd:

  • Heat lemon, sugar and butter over a bain-marie.
  • Whisk the eggs and then add to the mixture.
  • Cook until it thickens (coats the back of a wooden spoon).  Allow to cool.

Almond filling:

  • Beat together the butter, sugar and lemon zest in the bowl of an electric mixer until creamy.
  • Gradually add the eggs and the ground almonds.
  • Stir in any remaining ground almonds and flour.

Lemon syrup: 

  • Squeeze juice from two lemons into a small pan.
  • Add icing sugar and heat over a medium heat until the icing sugar is melted and the mixture becomes syrupy.


  • Spread the lemon curd over the ginger nut base.  Try not to go too close to the edges to stop the lemon curd sticking to the baking paper.
  • Top with the almond filling and smooth over with a spatula.  Scatter the almond filling with flaked almonds .
  • Bake for 20 minute at 180C until the top is lightly golden.
  • When baked, prick the top of the cake all over with a cake tester or wooden toothpick and spoon syrup over the top of the cake, ensuring an even distribution of syrup.  Allow the cake to cool.  When cool, cut into 8-10 slices.

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