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Lemon and Coconut Slice
A popular NZ slice with a shortbread base, lemon coconut filling and icing. Baking the shortbread base on its own first gives it enough structure to hold the wet coconut filling without turning soggy.
Ingredients
Instructions
Make base: mix flour and icing sugar, rub in butter, add egg yolk. Press into lined tin.
Bake base at 180°C for 15 minutes.
Mix coconut, caster sugar, lemon zest and juice, eggs and melted butter. Pour over base.
Bake 20 more minutes. Cool completely.
Mix icing sugar and lemon juice. Spread over. Slice when set.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
