Lemonade is overrated. When life gives you lemons, make this Lemon & Coconut Slice! It’s pure zingy zesty lemony deliciousness. A perfect taste of Spring/Summer with a crumbly coconut biscuit base, topped with a luscious lemon filling. Yum, it will have you coming back for more :)
Ingredients
Biscuit Base:
- 200g Unsalted Butter, softened
- 90g Icing Sugar
- 270g All-purpose Flour
- 85g Desiccated Coconut
- 1 tsp Vanilla Extract
Lemon Filling:
- 3 Lemons
- 350g Caster Sugar
- 4 Eggs
- 50g All-purpose Flour
- 1 tsp Baking Powder
Instructions
- Pre-heat your oven to 170C. Prepare a square baking tin by lining it with baking paper. Set aside.
- In a large bowl, cream softened butter and icing sugar with a handheld mixer. Whisk in the vanilla extract. Then, add the flour and desiccated coconut and whisk again to combine.
- Turn the mixture into your prepared square cake tin. Press the mixture in the tin, ensuring it is all levelled and the base is spread to the edges of the tin. Place in fridge for 30 minutes.
- When ready, baked for 15 minutes. After 15 minutes, take it out of the oven and set aside.
- Meanwhile, grate the zest of one lemon. Juice all the lemons and set aside.
- In a large clean bowl, whisk the eggs and caster sugar until combined. Whisk in the flour and baking powder. Finally, add the lemon juice and zest, whisk well.
- Pour the lemon filling onto the pre-baked base. Place back in the oven for 30 minutes or until the middle does no longer jiggle.
- Remove from oven, and leave to cool. Remove from the tin and leave to set in the fridge for a few hours. Dust with icing sugar before serving. Enjoy! :)
Baked by Iris 
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