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06/08/2021

Lemon Coconut Slice

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Coconut and lemon combine superbly in this easy to bake slice.

Makes:

1 x 20cm x 30cm slice

Prep Time: 20 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

  • 2 cups plain flour
  • 3/4 cup caster sugar
  • 125g butter, cubed
  • 2 egg whites or 2 egg yolks*
  • 350g jar lemon curd or lemon butter**
  • TOPPING
  • 1 cup shredded coconut
  • 1 cup moist flakes coconut (or desiccated)
  • 2 tablespoons caster sugar
  • 2 egg whites

Method

Butter and line a 20cm x 30cm slab tin with baking paper, allowing the edges to overhang the sides. Place another piece of baking paper in the other direction, also overhanging, buttering it to help it stick. This will assist in removing the slice from the tin. Combine flour and sugar in a bowl, and rub in butter with fingertips until evenly distributed. Mix in egg whites and squeeze to bring together. Press into the tin with your fingers so it is even. Bake at 200°C for 15 minutes until golden brown. Combine topping ingredients together. Spread cooked pastry with lemon curd and sprinkle with topping. Bake a further 10-15 minutes until golden brown. Allow to cool before carefully removing from the tin and cutting into fingers or squares.

Tips

* This recipe was originally developed to use up 4 egg whites, but can be made with 2 whole eggs, using the yolks in the pastry instead of the whites. ** Jam can be used instead of lemon curd.

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