Cooking at home? Please enjoy our delicious Lemon Slice recipe that not only makes a sweet treat after a meal but a beautiful gift wrapped up in cellophane and tied with a ribbon (red & white stripe of course). 



Ingredients – Lemon Slice

  • 1 cup (220g) caster sugar
  • 1 cup (80g) desiccated coconut
  • 2 cups (300g) plain flour
  • 200g unsalted butter, melted
  • Icing sugar, for dusting

Ingredients – Lemon Filling

  • 4 eggs
  • 2 egg yolks, extra
  • 2 cups (440g) caster sugar
  • ⅓ cup (50g) plain flour, sifted
  • 1 tbsp finely grated lemon rind
  • 1 cup (250ml) lemon juice




  • Preheat Oven to 180ºC (350ºF). Place the sugar, coconut, flour and butter in a bowl and stir until combined and mixture resembles coarse breadcrumbs.
  • Using the back of a spoon, press the mixture into the base of a lightly greased 20 x 30cm slice tin lined with non-stick baking paper.
  • Try to press the base right into the edges and corners of the tin so the lemon filling can’t escape down any gaps.
  • Bake for 20 minutes or until golden. Set aside to cool completely.
  • Reduce the oven temperature to 160ºC (325ºF).
  • To make the lemon filling, place the eggs and extra egg yolks in a bowl and whisk to combine.
  •  Add the sugar, flour, lemon rind and lemon juice and whisk until smooth. Carefully pour the filling over the cooked base and bake for 30 minutes or until just set.
  • Refrigerate for 2 hours or until firm. Dust with icing sugar and slice to serve. Serves 8–10.

To Download Recipe Card please click here >> Lemon Slice