I adore lemons.
Every morning I start the day with a cup of hot water and lemon. I add it to almost every meal. And although I rarely order lemon desserts, every time I actually do (think lemon meringue tart, lemon cheesecake…) I wonder why I don’t all the time (the answer is usually chocolate or ice cream).
Lemon coconut slice is one of those nostalgic recipes that I think is definitely underrated. My mum, who matches, if not exceeds, my citrusy love used to make this as a treat for afternoon tea, school lunches, or paired with ice cream for dessert. I have always loved how the tang of the lemons perfectly balances the sweetness and depth from the coconut.
Although my version is a healthier deviation from the bitter-sweet version of my childhood, this gluten and refined sugar-free version is just as delicious as the original. Crumbly, not overly sweet, amazing.
- 1/4 cup coconut oil
- 1/4 cup honey or maple syrup
- Zest and juice of one large lemon
- 1/2 cup coconut flour
- 1/4 cup almond meal
- 1 cup shredded coconut
- 1 tsp gluten free baking powder
- pinch pink Himalayan sea salt
- Preheat the oven to 180 degrees Celsius. Line a small slice tin with baking paper.
- Add all of the ingredients to a bowl and mix until well combined.
- Pour into lined tin and press down until even.
- Bake for 20 minutes, or until golden.
- Cool, slice and enjoy.
What are some of your favourite lemon desserts? I would love for you to share in the comments below.