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Tangy lemon slice

  • 0:20 Prep
  • 0:50 Cook
  • Makes 12


  • 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 teaspoons finely grated lemon rind
  • 375g (2 1/2 cups) plain flour, sifted
  • 45g (1/2 cup) desiccated coconut
  • 1 teaspoon baking powder
  • 80ml (1/3 cup) fresh lemon juice
  • Icing sugar, to dust


  • 1
    Preheat oven to 180°C. Brush a 24 x 29.5cm (base measurement) slab pan with melted butter to grease. Line the base and 2 long sides with non-stick baking paper, allowing sides to overhang.
  • 2
    Use an electric beater to beat the butter and 155g (3/4 cup) of sugar in a large bowl until pale and creamy. Add 1 egg and beat until combined. Fold in the almond meal, lemon rind and 225g (1 1/2 cups) of flour until well combined. Press over the base of prepared pan. Bake for 20 minutes or until light golden.
  • 3
    Meanwhile, whisk together the coconut, baking powder, lemon juice and remaining sugar, eggs and flour in a large bowl.
  • 4
    Pour the mixture over the base. Bake for 30 minutes or until light golden. Set aside to cool completely.
  • 5
    Dust with icing sugar. Cut into pieces to serve.

Source: taste.com.au


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