Luscious Lemon & Coconut Slice


I first tasted the wheat based version of this slice last century :) - shortbread base, tangy lemon middle with a meringue coconut top, it was quite simply, utterly delicious. Of course I had to ask for the recipe, apparently it could be found in the Women's Weekly Cookbook - Cakes & Slices (first published in 1987). I bought a copy of the cookbook back then and am now wondering (so is my daughter) why it has taken me sooooo long to convert it to gluten free. 

Better late than never :).  

 This recipe was adapted specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 



Shortbread Base


125 g Bakers' Magic Gluten free flour

40 g Maize starch

25 g Icing sugar



125 g Butter

 15 - 25 g Hot water 

The base is beautifully short when 15 g of water is used. 



1 tin Condensed milk

2 Egg yolks

125 g Lemon juice (from 2 - 3 lemons)

Zest of 3 lemons



2 Egg whites

60 g Caster sugar

50 g Desiccated coconut

50 g Flaked coconut 




Turn oven on to 1600 C.

Grease a slice tin. Line the bottom with baking paper. 

In a bowl mix together the dry ingredients. 

Melt the butter. Add in the hot water. 

Mix together the dry and wet ingredients.  

Transfer the mix to the tin. Press to even out the slice base. 

Bake at 1600 C for ~20 mins.

Turn oven up to 1800 C.

While base is baking prepare the filling. 


Combine together the condensed milk, lemon juice, lemon zest and egg yolks. 

Pour filling over the base. 

Bake for approximately 10 mins. Check the lemon curd is set in the middle of the slice, if it hasn't set leave the slice in the oven for a couple more minutes. 


Beat the egg whites until soft peaks form.

Continue beating the egg whites and gradually add in the sugar. Keep beating it a little longer to ensure the sugar has dissolved. 

Fold in the desiccated coconut. 

Spread the coconut meringue over the slice.

Top with the flaked coconut.

Bake for approximately 10 mins or until golden brown.

Cool slice in pan before cutting into pieces.  

Store the slice in a container in the fridge.

Simply enjoy!