Lemon Vanilla Custard Slice (2024)

Variations – make it your own!

• Leave out the lemon:If you’re a purist and / or want that traditional vanilla slice, simply leave out the lemon components and add an extra teaspoon of vanilla to the custard mix. That’s it.
• Passionfruit icing:Passionfruit icing is absolutely lovely and works well with the both the vanilla and lemon varieties of this slice. Substitute the lemon juice in the icing for passionfruit pulp. You may need a little extra but add it a little at a time so that it’s not too runny like mine was in these pics. Still indulgent and delicious though. Passionfruit pulp is often sold in the freezer section or tinned fruit section if you can’t find fresh.
• Chocolate:You could use this recipe for mychocolate meringue piefor the custard portion and use the puff pastry as mentioned in this one. Dust it with cocoa or top it with a chocolate icing instead (icing sugar, cocoa and milk or water)
• No icing:simply dust the top with icing sugar at the time of serving if you prefer
• Lattice biscuits:You can swap the puff pastry with lattice biscuits. This will be even easier to make but not as easy to eat.

Can vanilla slice be frozen?

Vanilla custard slice is not suitable for freezing. It does, however, keep in the fridge well for 3-4 days.

What is the difference between a custard slice and a vanilla slice?

Absolutely nothing. Custard slice and vanilla slice are simply two names for the same dessert.

What are custard slices made of?

Custard slices are made of two layers of puff pastry with a thick custard sandwiched between them and an icing or glaze on top. The custard is similar to creme patissiere (pastry cream) but thick enough to slice through.

What’s the difference between a Bavarian slice and a custard slice?

Bavarian slice differs a little from custard slice or vanilla slice in that it has an extra layer of puff pastry with jam sandwiched between two of them then the layer of custard and another layer of puff pastry. Bavarian slice also has a two tone icing with a chocolate icing swirled through the vanilla icing.

Vanilla Custard Slice

Yield: 12 serves

4.7 from 14 ratings

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• ▢ 2 square sheets of puff pastry
• ▢ 1 ½ cups whole milk
• ▢ 1 ½ cups thickened cream (heavy cream)
• ▢ 57 g unsalted butter (2oz / ¼ cup)
• ▢ 1 teaspoon vanilla extract or vanilla bean paste
• ▢ ½ cup white granulated sugar (100g / 3 ½ oz)
• ▢ ½ cup cornflour (US cornstarch) (spooned & levelled)
• ▢ ¼ cup water
• ▢ 1 teaspoon lemon zest, optional
• ▢ 1 ½ tablespoons lemon juice, optional (notes)
• ▢ 4 egg yolks, from large eggs

FOR THE ICING

• ▢ 1 ½ cups icing sugar (powdered sugar)
• ▢ 2 tablespoons lemon juice (notes)

• Preheat oven to 200C / 180C fan forced / 395F. Line two baking trays or one large baking sheet with baking paper.

• Place the puff pastry sheets onto the tray/s. Lay another piece of baking paper on top of each, then place another baking tray on top of each without pressing down – this will hlep to keep it flat as it bakes.

• Bake for 20-25 minutes or until golden then transfer to a wire rack to cool.

• Heat together the milk, cream, butter, vanilla. and sugar a heavy based saucepan over low to medium heat until bubbles just start to appear. Make sure to stir regularly. Turn the heat off.

• Place the cornflour, water, lemon zest, lemon juice and egg yolks in a large bowl and beat with a handheld beater just until combined and lightened.

• With the beater on low, slowly drizzle the hot milk mixture into the egg mixture. Don't rush it or you may end up scrambling your eggs.

• Return it all to the saucepan and heat over low-medium heat, whisking constantly, until it thickens. It will get quite thick after 4-5 minutes. It is ready when it starts looking 'bouncy' almost and when dolloping custard on top of itself, it takes a while to settle back into itself. Turn the heat off.

• Sit an 8×8 inch square baking tin on top of one of the pieces of baked puff pastry. Use a large, sharp knife to cut straight down through the pastry around the base of the pan so you have a square that will fit inside the pan.

• Repeat with the second sheet of puff then slice this second square into 8, 9 or 12 pieces (whichever size you want to serve).

• Line the square tin with baking paper, then place the first puff square in the bottom.

• Pour the custard over the top and level it out with an offset spatula.

• Place the sliced pieces of the second sheet of puff over the top, butting up to each other.

• Place in the fridge to set for at least 4 hours (or overnight)

• At any time, once the custard is cool, you can make the icing.

• Mix the icing sugar and lemon juice until it forms a smooth paste. Pour then level it over the top of the custard slice, still in the tin. This should set at least 1 hour before serving.

• Please take a moment to leave a . It's appreciated and so helpful.

1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
2. For best results, you shouldalways weigh ingredients like flour and sugar.Kitchen scalesare relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).

Variations:

• Leave out the lemon: For a traditional vanilla slice, simply leave out the lemon components and add an extra teaspoon of vanilla to the custard mix. That’s it.
• Passionfruit icing: Substitute the lemon juice in the icing for passionfruit pulp. You may need a little extra but add it a little at a time so that it’s not too runny.
• Chocolate: You could use chocolate custard recipe from my chocolate meringue pie, in place of the vanilla custard. Dust it with cocoa or top it with chocolate icing instead (icing sugar, cocoa and milk or water)

Calories: 437kcal

Author: Marie Roffey

Course: Afternoon Tea, Dessert, Snack, Sweets

Cuisine: Australian, British