This is my updated (and improved) Coconut Lemon Slice recipe. It features a nutty, sweet base and a beautiful tangy lemon curd top layer, sprinkled with extra coconut on top. This is a healthy, gluten-free lemon slice that is also grain-free, dairy-free and low-carb. Everybody loves a sweet treat and this recipe is a must-add to your lemon slice recipes collection.
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About Coconut Lemon Slice
As I mentioned in the intro, this is an updated version of the lemon slice recipe as the original was published over 10 years ago when I first started my blog and let’s face it, my cooking and photography skills have come a long way since then.
This is a healthy baked lemon slice, kind of like lemon bars, that is gluten-free, grain-free, dairy-free, low-carb and low-sugar. It has two layers: an almond meal and coconut base that is pre-baked first and a lemony curd layer on top that is also cooked at the end.
The slice thickness will depend on the size and shape of the baking tin, so please keep that in mind when you compare your results with my pictures.
If you love lemon slice recipes, this is a good one to try as it’s got a slightly different texture but equally delightful lemon and coconut flavour and smell. Plus, it’s much better for you!
How To Make Lemon Slice
- Step 1. Preheat the oven to 175 C / 350 F. Line a 9×6 inch or a more square baking pan with parchment paper, hanging over the sides.
- Step 2. Beat the eggs until frothy. Add the coconut yoghurt (or cream), softened coconut oil, vanilla and salt and blend with a food processor or electric mixer until combined.
- Step 3. Add the natural sweetener and blend briefly.
- Step 4. Finally, add coconut flour, desiccated coconut, almond meal and baking powder. Mix until you have a smooth batter, it should be thick but pourable.
- Step 5. Pour in the batter and flatten the top. Bake on the middle oven shelf for 25 minutes.
Make The Lemon Curd Layer
- Step 6. In the meantime, prepare the curd filling. In a medium bowl, stir together almond flour and powdered sweetener. Whisk in the eggs, lemon juice, lemon zest and coconut oil until smooth. Set aside.
- Step 7. Remove the cake slice from the oven, and immediately pour the curd filling over the top. Flatten with a spatula. Return to the oven for another 15-20 minutes, until the filling is set, but still soft.
Cool completely on the counter without cutting. Sprinkle the lemon curd with desiccated coconut. Cover and refrigerate for at least 2 hours before slicing.
Nutrition Notes
This coconut lemon slice recipe is gluten-free, grain-free, dairy-free, and low-carb friendly. It has fats and nutrient-dense nut flour and coconut, so it’s not a low-calorie dessert but it’s not a blowout either. And you’ll be avoiding sugar, which is always a win in my opinion.
The sweetness is achieved with sugar-free sweetener alternatives. There are many brands on the market and I use a blend of stevia and erythritol as I find it has the most natural flavour (e.g. Natvia or Whole Earth brand in Australia). You could also use Monk fruit sweetener. And by all means, if you want to use real sugar, it will also work here.
Nutrition Macros
Per slice: 347 calories, 11.5 g total carbs, 4.5 g fibre (7 g net carbs), 10.4 g protein, 28.6 g fat.
As far as nutrients go, this slice is actually a great source of calcium, B vitamins, as well as Vitamin C from the lemon.
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Ingredients
For the cake layer
- 4 eggs large
- ½ cup coconut yoghurt 120 g, you can use unsweetened or vanilla
- 1/3 cup coconut oil softened
- 2 teaspoons vanilla essence or extract
- 1/4 tsp salt
- 1/3 cup sugar-free sweetener 40 g (e.g. Whole Earth, Natvia, or this brand)
- 1/2 cup coconut flour
- 1/2 cup desiccated coconut
- 1 cup almond meal
- 2 teaspoons baking powder
For the lemon curd layer
- 1/3 cup sugar-free sweetener ideally powdered version like this or this brand
- 1/4 cup almond meal
- 3 large eggs + 1 egg yolk
- ½ cup lemon juice
- Zest of 1 lemon about 1 tbsp
- 1 tablespoon coconut oil melted/softened
Instructions
- Preheat the oven to 175 C / 350 F. Line a 9 x 6 inch or a more square baking pan with parchment paper, hanging over the sides.
- Beat the eggs until frothy. Add the coconut yoghurt, softened coconut oil, vanilla and salt and blend with a food processor or electric mixer until combined.
- Add the natural sweetener and blend briefly.
- Finally, add coconut flour, desiccated coconut, almond meal and baking powder. Mix until you have a smooth batter – it should be thick but pourable.
- Pour in the batter and flatten the top. Bake on the middle oven shelf for 25 minutes.
- In the meantime, prepare the curd filling. In a medium bowl, stir together almond flour and powdered sweetener. Whisk in the eggs, lemon juice, lemon zest and coconut oil until smooth. Set aside.
- Remove the cake slice from the oven, and immediately pour the curd filling over the top. Flatten with a spatula.
- Return to the oven for another 15-20 minutes, until the filling is set, but still soft.
- Cool completely on the counter without cutting. Sprinkle the lemon curd with desiccated coconut. Cover and refrigerate for at least 2 hours before slicing.
Notes
How long does lemon slice last in the fridge?
Lemon slice makes the perfect make-ahead dessert! The slices can be stored in the fridge for up to a week in an airtight container, or frozen for up to 3 months. To thaw, place them in the fridge overnight and dust with extra coconut before serving.Nutrition
More Healthy Dessert Recipes
Photography by Lindsay Fordham, recipe by Irena Macri.
Looks very good and I love anything with lemon in it.
These coconut slices look amazing! They will be great with a cup of coffee.
Such a delicious and fun treat! This is perfect for the summer.
Totally love both the lemon and coconut flavors these bars bring to the table. Amazing that they’re gluten free!
This was the perfect summer time dessert! My family loved the combination of lemon and coconut flavors. Thank you!
When does the water go in?
Firstly I really like your website! I’m doing my research on Paleo now and getting ready to start on the weekend.
I think I’ll give this a go with Palm Sugar and Rice Flour if I can’t find coconut flour. I think this would be a nice treat for my sons lunch box occasionally. Do you have any other recipes that would be suitble for the kids lunch box? It’s the one place I’m struggling a little to find recipes for.
Kids lunch boxes is definitely something I’ve been planning to cover as I’ve had a lot of people asking for it. Working on it 🙂
Quick question, why are you using refined sugar? I thought the emphasis of paleo was cutting out refined sugars and grains? Does this recipe work with honey or maple?
Well, if you read in the summary above the recipe, I explain that it’s called Cheeky because I used a little sugar 😉 You might be able to use honey or maple but because it was a hand-me-down recipe that had actual sugar in the custard, I didn’t want to alter that part too much as I didn’t know how a change might affect the consistency of the custard. I did however reduce the amount of sugar used to 1/2 cup of low GI cane sugar rather than a super refined white caster sugar, you would be getting less than 5gm per slice. It was a good enough trade off for me. You can give it a go with honey or maple, I haven’t tested it that way. The amount of glucose/fructose will be the same, it will just be from a more natural source. Hope that helps 🙂
My partner and I absolutely love your blog and find
almost all of your post’s to be just what I’m looking for. Would you offer guest writers to write content for you personally? I wouldn’t mind writing a post or elaborating on many of the subjects you write concerning here. Again, awesome web site!
Such a pretty picture! It’s like the perfect Lemony Coconutty Package!
Hey Irena thanks for this yummy recipe! Have you tried it with coconut flour instead, and what do you think about using Natvia sweetener instead of sugar?
Hey Rachel, the original recipe had 1/4 cup of coconut flour but as I couldn’t find any in the shop yesterday I used all GF all purpose and almond meal. I plan to make this again with the coconut flour instead and see how that turns out. As far as sugar goes, I prefer a little cane sugar, honey or maple syrup. Haven’t tried it with Natvia as I don’t use that very often. Our bodies react to ‘fake’ and real sugars in a very similar way so I just pick whatever is closest to its natural form. Let me know if you try it with Natvia and coconut 🙂