Lemon coconut slice

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

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!

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Lemon coconut slice

(Gluten-free, dairy-free)

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 18

Ingredients

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

Instructions

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