Coconut Lemon Slice (Starch Free)

Coconut Lemon SliceThis recipe is so easy and delicious.  George asks me to make it all the time and it contains zero starch!

You will need:

  • 150g butter
  • 4 eggs
  • 1½ cups caster sugar
  • 1/4 cup coconut flour
  • 1¼ cup desiccated coconut
  • 2 cups coconut flakes
  • Finely grated rind of 1 lemon
  • Juice of 1 lemon

Begin by making the base:

  1. Preheat oven to 180oC. Grease and line the base and sides of a slice tin.
  2. Combine 100g butter and ½ cup sugar in an electric mixer, add 1 egg and beat gently. Fold through the flour and ¼ cup desiccated coconut.
  3. Add the mixture to the prepared tin and use your fingers to spread it evenly along the base.
  4. Bake for 15-20 mins until the base is golden.

To make the lemon curd:

  1. Place 50g butter, ½ cup sugar, lemon rind, lemon juice and 1 whisked egg in a small saucepan over medium heat.
  2. Stir continuously as the mixture heats up, you do not want to end up with egg cooking on the bottom!
  3. Allow the curd to boil and thicken over 5-10 mins then remove from heat and spread over prepared base.

For the topping:

  1. Hand-whisk 2 eggs and remaining ½ cup sugar in a large bowl.
  2. Fold through the remaining desiccated coconut and coconut flakes until combined.
  3. Use your fingers to break up the topping and sprinkle it over the lemon curd.
  4. Bake in oven for 25 mins or until the top is evenly golden.
  5. Remove from oven and allow to cool completely in tin before serving.

Can be kept for up to a week and tastes great straight out of the fridge!




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