Menu
Baking / Desserts & Sweets

Gooey Yuzu Slice

This Gooey Yuzu Slice is bursting with citrus flavour from the yuzu curd, which sits on top of a delicious sweet shortcrust base. While this recipe is made using yuzu juice, it can also be made with lemon juice – just a simple swap. It really is very moreish and super easy to make!

Looking down on some of the Gooey Yuzu Slice as a close up, dusted with icing sugar.
A tray of Gooey Yuzu Slice cut into squares with a small sieve of icing sugar resting on the tray. In the background are a jar of flour and a small beaker of milk.

I just love these citrus based slices and as mentioned, you can replace the yuzu with lemons in this recipe. It is a very simple recipe to make and only requires 5 ingredients.

I usually make this slice with lemons but was able to get my hands on some beautiful fresh yuzu fruits this year and had to make this slice with them. I actually love the complexity of the yuzu in this. It is fragrant and tastes like a combination of passionfruit, tangerine and grapefruit. I loved it.

A square of Gooey Yuzu Slice on a white plate on top of an open cookbook with a spoon on the plate. There are also 4 more Gooey Yuzu squares behind as well as yuzu fruit and a cup of coffee.
This slice is delicious with a cuppa but also as a dessert with a dollop of cream or ice-cream.

What is Yuzu?

Yuzu is a type of citrus that is thought to have originated in central China. They look like a small (mandarin size) wrinkled grapefruit and are very aromatic. Yuzu is used a lot in Japanese and Korean cuisines. Like a lemon, it isn’t eaten as a fruit, but the juice and zest is used. In more recent years it has gained popularity in western countries and is used by chefs for it’s unique flavour. It is still hard to find fresh yuzu fruit here in Australia if you’re not in the hospitality industry, but you can buy bottles of Yuzu Juice from Japanese Grocery Stores. It is probably most known for being an essential ingredient in Ponzu – a japanese sauce.

The best way to describe the taste of Yuzu would be that it’s tart but slightly sweeter than a lemon – more like a meyer lemon with flavours of tangerine, grapefruit and mandarin with an almost umami depth to it (like passionfruit).

Close up of whole Yuzu fruits.
Small like a mandarin, but more like a grapefruit in appearance with bumpy skin
Yuzu fruit cut in half showing the insides of the fruit.
Yuzu has larger seeds for its size.

This recipe uses only 5 ingredients that most people already have in their pantry. All you need is a food processor and hand held whisk to make things easier. The ingredients required for this recipe are:

  • Flour – plain flour is used for this recipe. It is used in both the base and filling mixture. The flour gives structure to the curd mixture.
  • Caster Sugar
  • Butter – I use salted butter for this recipe but if you only have unsalted, just add a pinch of salt as well. This small amount of salt is a great balance against the sweetness in the slice. Use cold or room temperature butter for this recipe.
  • Eggs – I always use free-range large or extra large eggs. The eggs give most of the structure to the filling.
  • Yuzu fruit – while I have used Yuzu in this recipe, you can substitute this with lemons. Just use the same quantities. If you prefer a less zesty and more mellow citrus flavour then reduce the juice down from 160ml to 120 – 140ml.

Method/Tips

It’s a very simple and easy recipe to follow, but here are a few tips to help you.

  • Make sure you grease and line the baking tin well with baking paper so the baking paper overhangs on all sides. This stops the gooey slice sticking to the sides and also gives you something to hold onto when removing the slice from the tin once it has cooked.
  • When making the shortcrust base in the food processor, it will come together as a clumpy crumb rather than a dough ‘ball’ (see photos). You will be able to press the mixture between your fingers and it will stick and form a dough so you know it will come together when pressed in the baking tin.
  • Press the pastry down well when forming the base layer. Make sure you take it to the sides and corners of the baking tin and get it as even as you can. I just use clean fingers and knuckles to do this.
  • Cooking times for the base is 12-18 minutes, however please check from 10 minutes onwards as all ovens vary. The base should be starting to lightly brown on the edges. It will be cooked but still soft to the touch and will firm up when it is resting.
  • Please rest the base for 20 minutes to allow it to cool before adding the curd layer – this is an important step.
  • While the base layer is baked at 180°C, the oven temperature is reduced to 165°C to bake the curd layer. This lower oven temperature helps avoid over-baking of the curd. The curd layer can take anywhere from 30-40 minutes depending on the egg size you use and the fact that different ovens vary in temperature. Mine took 35 minutes. If you find the slice is colouring too much, you can cover loosely with foil. Just make sure it doesn’t come into contact with the top of the slice. The slice should be just set and no longer jiggle when you tap or move the tin. Keep an eye on it, as it can change quickly.
  • Once it has just set, rest the slice! It will be so tempting to want to cut into it right away, but the curd needs time to cool down and continue setting. It will not slice well and still be soft if you cut into it straight away. It will be worth the wait! ☺️ I rest it on the bench for 1 hour and then refrigerate it for another 2 hours. I often leave it overnight in the fridge before slicing.
  • To slice: use a long, sharp knife and make sure you clean the knife blade after every slice to achieve nice clean edges. Serve the slice dusted with icing sugar. Delicious served as is, or with a dollop of cream or even ice-cream.
The shortcrust pastry base made in the bowl of a food processor.
The base is ready – clumpy but not a ‘ball’.
The shortcrust pastry base is in the slice tin and ready to be pressed down to form the first layer of the Gooey Yuzu Slice.
It comes together though when pressed into the lined tin. Make sure you cover the whole tin evenly, pressing down well and getting into the corners.
The shortcrust base for the Gooey Yuzu Slice pressed into the bottom of a slice tin to form the first layer.
The cooked shortcrust base for the Gooey Yuzu Slice is out of the oven and cooling in the tin.
When the base is ready, it will be lightly browned on the edges and cooked but still pale and soft to the touch. It will firm up when it is resting.
The yuzu curd layer is poured into the slice tin and about to go into the oven.
Curd layer is poured onto the cooled base and about to go back into the oven at the reduced temperature.
The Gooey Yuzu Slice is cut into long slices on white baking paper on top of a black resting rack with squeezed yuzu fruit in the front and back.

Once cooled completely, the slice can be stored in an airtight container and kept refrigerated for up to 1 week. They can also be frozen for 3-4 months (without icing sugar on top). You can freeze the whole slice or cut the slice into squares. Put them on a baking tray or sheet in a single layer and not touching each other. Place the tray, uncovered into the freezer for 1-2 hours. Once frozen, put them into a freezer grade glad bag, in a single layer and freeze. To Serve: Defrost in the refrigerator (make sure slices aren’t touching each other) until thawed. Dust with icing sugar when ready to serve.

A tray of Gooey Yuzu Slice that is cut into squares and dusted with icing sugar. In the foreground is a small sieve with icing sugar and 2 yuzu slices cut in half.
5 squares of Gooey Yuzu Slice dusted with icing sugar sitting on a textured black plate. In the background is a black japanese teapot and a small sieve.
Looking down onto the black textured honeycomb patterned plate with the 5 slices of Gooey Yuzu Slice that are dusted with icing sugar.
A close up view looking down onto the Gooey Yuzu Slices.

Gooey Yuzu Slice

This Gooey Yuzu Slice is bursting with citrusy Yuzu flavour from the yuzu curd, which sits on top of a delicious sweet shortcrust base. While these are made with yuzu juice, they can also be made with lemon juice – just a simple swap. They really are very moreish and super easy to make!
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 2 hours 30 minutes
Total Time: 3 hours 30 minutes
Course: Dessert, Snack, Sweet
Cuisine: Australian
Keyword: bake, baking, citrus, easy, gooey citrus slice, gooey lemon bars, gooey lemon slice, gooey yuzu bars, gooey yuzu slice, lemon, lemon bars, lemon slice, lemon squares, slices, sweet, yuzu, yuzu bars, yuzu slice
Servings: 20
Calories: 186kcal
Author: Katrina | Katy’s Food Finds

Equipment

  • 2 bowls
  • 18cm x 28cm baking tin
  • food processor
  • hand held whisk

Ingredients

Sweet Shortcrust Base:

  • 150 g plain flour (1 cup)
  • 75 g caster sugar (1/3 cup)
  • 120 g salted butter cold or room temperature, cut into 1 cm cubes

Curd Layer:

  • 4 eggs large
  • 385 g caster sugar (1 3/4 cups) see notes
  • finely grated zest of 3 yuzu (zest fruit before juicing)
  • 160 ml yuzu juice (2/3 cup), zest before juicing
  • 50 g plain flour (1/3 cup)
  • 2 tbsp icing sugar (for sprinkling on top) pure

Instructions

  • Preheat the oven to 180°C (350°F). Grease a 28 x 18cm baking tin. Line the tin well with baking paper, making sure baking paper overhangs (so the slice can be lifted out easily once baked).

For the Shortcrust Base:

  • Place all the base ingredients into the bowl of a food processor and pulse a few times until it forms a clumpy crumb (see photos). Pour into the lined baking tin and spread out. Press the mixture down firmly, getting into the corners and making sure the layer is nice and evenly spread.
  • Bake for 12-18 minutes or until edges are lightly browned – see notes and photos. Remove from the oven and set aside to cool to room temperature (approx 30-40 minutes).

For the Yuzu Curd topping:

  • Add the eggs and sugar to a large bowl and whisk briefly (10 seconds). Add all the other ingredients and whisk again until everything is combined and there are no lumps.
    Pour the filling over the cooled base.
  • Reduce the oven temperature to 165°C (325°F) and bake the slice for 30-35 minutes (please start checking at 25 minutes) or until the centre is only just set (it no longer jiggles when you move the tin – see notes). I don't mind just the teeniest of movement for mine (no jiggles though) if I'm serving this as a dessert as it will be more gooey, but we don’t want runny curd!
    Remove from the oven and allow to cool completely. I recommend leaving it to cool at room temperature for 1 hour and then refrigerating for at least 2 hours (I often bake this slice the day before I need it and refrigerate it overnight).
    Once cooled, slice with a clean, sharp knife and make sure to wipe the blade clean after every cut to achieve nice tidy looking slices. Sift icing sugar over the top.
    Storage: This slice keeps well for a week in an airtight container kept in the refrigerator and can be frozen (see notes).

Notes

It’s a very simple and easy recipe to follow, but here are a few tips to help you.
  • Make sure you grease and line the baking tin well with baking paper so the baking paper overhangs on all sides. This stops the gooey slice sticking to the sides and also gives you something to hold onto when removing the slice from the tin once it has cooked.
  • When making the shortcrust base in the food processor, it will come together as a clumpy crumb rather than a dough ‘ball’ (see photos). You will be able to press the mixture between your fingers and it will stick and form a dough so you know it will come together when pressed in the baking tin.
  • Press the pastry down well when forming the base layer. Make sure you take it to the sides and corners of the baking tin and get it as even as you can. I just use clean fingers and knuckles to do this.
  • Cooking times for the base is 12-18 minutes, however please check from 10 minutes onwards as all ovens vary. The base should be starting to lightly brown on the edges. It will be cooked but still soft to the touch and will firm up when it is resting.
  • Please rest the base for 20 minutes to allow it to cool before adding the curd layer – this is an important step.
  • While the base layer is baked at 180°C, the oven temperature is reduced to 165°C to bake the curd layer. This lower oven temperature helps avoid over-baking of the curd. The curd layer can take anywhere from 30-40 minutes depending on the egg size you use and the fact that different ovens vary in temperature. Mine took 35 minutes. If you find the slice is colouring too much, you can cover loosely with foil. Just make sure it doesn’t come into contact with the top of the slice. The slice should be just set and no longer jiggle when you tap or move the tin. Keep an eye on it, as it can change quickly.
  • Once it has just set, rest the slice! It will be so tempting to want to cut into it right away, but the curd needs time to cool down and continue setting. It will not slice well and still be soft if you cut into it straight away. It will be worth the wait! ☺️ I rest it on the bench for 1 hour and then refrigerate it for another 2 hours. I often leave it overnight in the fridge before slicing.
  • To slice: use a long, sharp knife and make sure you clean the knife blade after every slice to achieve nice clean edges. Serve the slice dusted with icing sugar. Delicious served as is, or with a dollop of cream or even ice-cream.
Once cooled completely, the slice can be stored in an airtight container and kept refrigerated for up to 1 week. They can also be frozen for 3-4 months (without icing sugar on top). To do this, freeze the whole slice or cut slices in the freezer on a baking sheet in a single layer, uncovered, for an hour. Once frozen, put them into a freezer grade glad bag, in a single layer and freeze.
To Serve: Defrost in the refrigerator (make sure slices aren’t touching each other) until thawed. Dust with icing sugar when ready to serve.

Nutrition

Calories: 186kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 56mg | Potassium: 40mg | Fiber: 1g | Sugar: 24g | Vitamin A: 197IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!

2 Comments

  • Karin
    November 21, 2021 at 8:14 pm

    5 stars
    I have made these bars twice and they are a big hit. The first time I didn’t have quite enough yuzu juice so had to supplement with fresh lemon. Slightly different taste but both great. I also used unsalted butter and missed the note about adding a pinch of salt which would have been a good idea. If you are lucky enough to have fresh yuzu this is a great way to use them!

    Reply
    • Katrina
      November 23, 2021 at 2:39 pm

      Thank you so much Karin. I’m so glad you were able to get hold of yuzu as it really does taste wonderful in this slice. I make it with lemons as well. So happy to hear you enjoyed this. Thanks again for taking the time to comment. K

      Reply

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.