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).
Because of this, there is rarely a time where I don’t have lemons in the house. 
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.
xx Liz
4 Comments
This looks sooooo good! I can’t eat lemon but I bet this would be perfect without it too!
You can’t eat lemons?! Oh no. Can you have other citrus fruits? xx
This looks so yummy! It would be the perfect thing to crumble over a big bowl of non-dairy ice cream. 🙂
That sounds amazing! x