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Stacked Hungarian walnut lemon slices with almond shortcrust pastry, apricot jam, rich walnut filling, lemon icing, and chocolate drizzle served on a plate ready to eat.

Hungarian Walnut Lemon Slice

This traditional Hungarian Walnut Lemon Slice combines a buttery almond shortcrust pastry with smooth apricot jam, a rich walnut filling, and bright lemon icing finished with delicate chocolate drizzle. The contrast between the nutty filling and fresh citrus creates a beautifully balanced European-style slice that is both comforting and elegant. Perfect for afternoon tea, celebrations, or nostalgic family baking, this layered slice delivers soft texture, rich flavour, and timeless homemade charm.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 8 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Notes

Ingredients
  

Shortcrust pastry
  • 150 g Plain flour
  • 90 g Almond meal
  • 45 g Castor Sugar
  • 150 g Unsalted Butter cut into squares and soften-not melted
Apricot jam
  • 200 g Apricot jam
Walnut filling
  • 5 Eggs separated 70g
  • 216 g Castor Sugar
  • 216 g Walnut crumbed
  • Lemon zest
  • 35 g Butter melted cooled
Icing
  • 210 g Icing sugar
  • 40 g Lemon juice
Chocolate
  • 60 g Chocolate

Equipment

  • 1 Slice tin 12 x 18cm
  • 1 Oven
  • 1 Stand Mixer
  • 1 Stand Mixer flat beater
  • 1 Stand Mixer Whisk
  • 1 refrigerator
  • 1 Medium Bowl
  • 1 Spoon
  • 1 Small bowl
  • 1 stove or Microwave
  • 1 Oven tray
  • 1 Food processor
  • 1 Bowl scraper
  • 1 Large spatula or mixing spoon
  • 1 Palette Knife
  • 1 piping bag
  • 1 knife
  • 1 skewer
  • 1 zester
  • 1 Sieve
  • 1 Citrus juicer

Method
 

  1. Preheat the oven 175C
Pastry
  1. Line a slice tin with baking paper (note 1)
  2. Mix flour, almonds, castor sugar, and unsalted together until it resemble rough bread crumbs and continue mixing until it comes together into a crust.
  3. Add the shortcrust pastry to the base of the slice tin .Pat it out evenly and par bake until a light golden brown- 12-15 minutes
  4. Set aside to cool slightly
Apricot jam
  1. Take the apricot jam and stir until smooth making it easy to spread
  2. Spread an even thin layer over the par baked cooled shortcrust base (Note 2)
Filling
  1. Separate the eggs
  2. Zest the lemon
  3. Grind the walnuts (Note 3)
  4. In a stand mixer whisk the egg yolks and sugar until thick and white
  5. In a bowl mix the walnut meal (crumbed), lemon zest, and melted and cooled butter
  6. Add in the egg yolk mix the walnut mix and mix through
  7. In a clean bowl whisk the egg whites until medium peaks
  8. Fold through the egg white in three lots through the walnut filling. Ensure not to over mix but mix all the egg white though.
  9. Pour into the slice tin and smooth to have an even top with a spatula or back of a spoon and bake for 35-40mins until set
  10. Cool completely
Lemon icing
  1. Sift the icing sugar and juice the lemon
  2. In a stand mixer with a flat beater mix the icing sugar and lemon juice together to a smooth consistency
  3. Run a knife around the sides of the tin and turn out the cake
  4. Warm up some dark chocolate and pop into a piping bag. Cut a small tip.
  5. Spread an even layer of lemon icing over the top of the slice
  6. Run the chocolate at a 45-degree angle in lines over the lemon icing
  7. Run a skewer length way up and down to feather the chocolate and lemon icing
  8. Set aside to allow icing to set fully before cutting and cut into squares

Notes

Note 1- use baking paper to line he bottom and all sides of the tin to stop the jam form sticking to the tin when removing 
Note 2 - I like to use a smooth jam with no pieces of fruit to make it easy to spread over the base. Don't make it toot thin and be gentle to not pick up crumbs form the base.
Note 3- if possible grind them your self at home and don't grind them too fine as it gives a better body to the filling if the walnut crumb is slightly course.