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Tangy lemon slice
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Indulge in a heavenly lemon coconut slice for a perfect ending to your day.
Ingredients:
  • Melted butter, to grease
  • 150g unsalted butter, at room temperature
  • 370g (1 3/4 cup) caster sugar
  • 5 eggs
  • 55g (1/2 cup) almond meal
  • 2 tsp finely grated lemon rind
  • 375g (2 1/2 cups) plain flour, sifted
  • 45g (1/2 cup) desiccated coconut
  • 4.00 gm baking powder
  • 80ml (1/3 cup) fresh lemon juice
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 180°C. Grease a 24 x 29.5cm slab pan with melted butter, then line the base and two long sides with non-stick baking paper, letting the paper hang over the edges.
  • In a large bowl, use an electric beater to mix together the butter and 155g (3/4 cup) of sugar until pale and creamy. Add 1 egg and beat until well combined. Gently fold in the almond meal, lemon rind, and 225g (1 1/2 cups) of flour until fully incorporated. Press this mixture over the base of the prepared pan and bake for 20 minutes or until light golden.
  • In a large bowl, combine coconut, baking powder, lemon juice, remaining sugar, eggs, and flour, whisking until well blended.
  • Pour the delightful mixture onto the base, bake until lightly golden for about 30 minutes, then let it cool completely.
  • Sprinkle with powdered sugar and slice before serving.

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