Lemon coconut slice
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins

(Gluten-free, dairy-free)

Servings: 18
For the pastry
  • 2 cups plain gluten-free flour
  • 1/2 cup icing sugar (powdered sugar)
  • 2 tsp lemon zest
  • 240 g coconut oil or dairy-free shortening
For the topping
  • 2 cups caster sugar
  • 6 eggs
  • 1 cup fresh lemon juice
  • 6 tsp lemon zest
  • 1 cup shredded or flaked coconut
  1. Lightly grease a 30cm x 24cm tray and line with parchment paper.
  2. Preheat oven to 175C/350F.

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 the bowl of 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.
Recipe Notes

Adapted from from a recipe in the Brisbane News