Lemon Slice

by Collette White | 7 December, 2017

Good Afternoon friends, Happy Monday! I hope this finds you all well. Last week I was making a Pavlova for my Miss 14’s birthday and needed to use up all the spare egg yolks. I decided to make some lemon curd and from there I decided to use it to make a slice. The kids LOVED it, Miss 14 has even gone as far as to say it is her most favourite slice ever! I look forward to you making it and letting me know your thoughts. I hope you love it as much as we do!

Of course my cooking is always made better with Mabel – my Belling Oven! 

Ingredients

5 egg yolks

1 cup sweetener of choice *

½ cup fresh lemon juice

3 tblspns rice flour or corn flour (to thicken)

1 cup brazil nuts (170g)

1 cup flaked coconut (50g)

4 medjool dates (60g)

1 tblspn coconut oil (25g)

1 tspn vanilla (5g)

good pinch salt

¼ cup toasted coconut flakes

Method

Place the egg yolks, sweetener, lemon juice and rice flour into a small saucepan. Whisk over a medium heat until smooth and thick (4-6 minutes approximately).

Set lemon curd aside.

Place the brazil nuts, coconut, dates, coconut oil, vanilla and salt into a food processor and blitz on a medium – high speed for 30 seconds.

TMX Speed 6 – 15 seconds

Line a 20cm x 20cm square cake tin with baking paper. Put the brazil nut base into the prepared tin and push down firmly and evenly.

Pour the lemon curd over the base and spread to an even layer.

Sprinkle with toasted coconut.

Place in the freezer for half an hour before cutting in squares and serving.

Store in the fridge or freezer.

Serves 16-20

Notes

Notes:

* Sweetener of choice – I have made this with both caster sugar and rapadura and it has worked out beautifully each time. I blitz the rapadura before hand to make it smoother before using it.

 

 

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,