A sweet but tangy gluten and dairy-free lemon coconut slice with flavor that you can see

A sweet but tangy, gluten and dairy-free lemon coconut slice with flavor you can see - a real family favorite! #slice

Slices are awesome – don’t you think so?  And I should make more of them.  I do make a lot of granola bars (see here), and other slices (see here), some healthy (i.e. no refined sugar) and some not so healthy (i.e. with sugar).  But this lemon coconut slice is totally different to all of them!

A departure from my normal chocolate and peanut butter combination (but don’t worry, there will be more!).  I found this amazing lemon coconut slice recipe in a newspaper many years ago and every time I make it, I think I should make it more often.  It is yummy.  Tangy, sweet, and everything in between.  And I’ve managed to make it through all stages of my special snowflakeness so far – with normal flour and butter, with gluten-free flour (and butter) and then with gluten-free flour and coconut oil for my current food intolerances.  I’m still trying to figure out how to replace powdered sugar as I’m not so sure corn isn’t having issues with my tummy still.

Anyway, Abby loves this recipe, which to me means I should make it more often!  And it’s so simple – mix everything together for the crust and bake for a bit.  Mix everything together for the filling and bake for a bit longer.  Just a hint on the crust.  Mixing the ingredients together will result in a texture similar to coarse breadcrumbs.  Get your hands into it and bring the dough together before trying to put into the baking pan.  Don’t just try to pour all the crumbs into the pan and expect it to work!

But try it.  Please.  Trust me!

Lemon coconut slice
Yields 32
Print
165 calories
22 g
51 g
8 g
2 g
5 g
50 g
24 g
16 g
0 g
2 g
Nutrition Facts
Serving Size
50g
Yields
32
Amount Per Serving
Calories 165
Calories from Fat 69
% Daily Value *
Total Fat 8g
12%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 51mg
17%
Sodium 24mg
1%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
2%
Sugars 16g
Protein 2g
Vitamin A
5%
Vitamin C
4%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the pastry
  1. 240g butter (or coconut oil)
  2. 2 cups plain flour (or gluten-free flour)
  3. 1/2 cup icing sugar
  4. 2 tsp lemon zest
  5. For the topping;
  6. 2 cups caster sugar
  7. 6 eggs
  8. 1 cup fresh lemon juice
  9. 6 tsp lemon zest
  10. 1 cup shredded or flaked coconut
Instructions
  1. Lightly grease a 30cm x 24cm tray and line with parchment paper.
  2. Preheat oven to 175C.
For the pastry
  1. Put the pastry ingredients into a large bowl and rub in butter until mixture resembles fine breadcrumbs.
  2. Form the dough into a ball and press into the base and up the sides of the tray.
  3. Bake for 20 mins or until golden.
For the topping
  1. Put the sugar, eggs, lemon juice and zest in an electric mixer and beat until combined.
  2. Stir in the coconut.
  3. Pour over the base and bake for 30 mins - the edges will go golden brown.
  4. Cool overnight for best results.
  5. Dust with icing sugar and slice before serving.
Adapted from from a recipe in the Brisbane News
beta
calories
165
fat
8g
protein
2g
carbs
22g
more
Adapted from from a recipe in the Brisbane News
Cook at Home http://cookathome.info/
A sweet but tangy, gluten and dairy-free lemon coconut slice with flavor you can see! #sliceA sweet but tangy, gluten and dairy-free lemon coconut slice with flavor you can see! #slice