Portuguese Orange Custard Slice Recipe

Creamy custard slices on a shortcrust pastry base, delicately flavoured with orange zest and juice.



Prep Time

15 minutes

Cooking Time

40 minutes


Makes 20

Recipe Ingredients

Shortbread Crust

  • 2 cups SPAR Cake Wheat flour
  • ⅓ cup SPAR castor sugar
  • ½ teaspoon salt
  • 200g cold SPAR butter

Orange curd filling

  • 6 SPAR eggs
  • 2½ cups SPAR white sugar
  • 1 teaspoon orange zest
  • 1 cup SPAR Cake Wheat flour
  • 1 cup freshly squeezed orange juice
  • 1 tablespoon lemon juice

Recipe Method

  1. Preheat oven to 180°C. 
  2. Line a 23x33cm baking pan with parchment paper. Set aside.
  3. In a large bowl, mix together the flour, sugar and salt.
  4. Add the butter and cut it into the mixture until it starts to clump.
  5. Transfer the crust to the prepared baking pan and press into the bottom of the pan. Place a piece of paper on top and flatten the crust with the back of a big spoon. 
  6. Bake for 20 minutes until crust is lightly browned. 
  7. In a large mixing bowl, whisk together the eggs, sugar and orange zest until creamy and sugar is completely dissolved, about 2-3 minutes (use a handheld beater). 
  8. Add flour and mix until incorporated. 
  9. Slowly stir in the orange juice and lemon juice until combined. Pour onto crust. 
  10. Bake for about 35-40 minutes or until filling is almost set with a very slight wobble in the centre. 
  11. Cover with parchment paper after the first 20 minutes to prevent the top from burning.
  12. Remove from oven and let cool to room temperature. 
  13. Chill in the fridge overnight. 
  14. Cut into 20 bars and dust with icing sugar. 

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