Lemon Coconut Slice

[Sherrie]

As promised here's the recipe I keep forgetting to post. Its been a while since I made it so hopefully I have remembered everything. I made this from a strawberry coconut slice recipe but choosing to use lemon curd instead and then decarbing it. When I made it I forgot to reduce the butter and used the 125g that is in the recipe which was way too much forcing me to add extra almond meal to save it. I will put down 60g in the recipe as that is what I usually use for biscuit bases but to be sure add only half at first and then gradually add the rest, if still a little dry then melt a little more. With sweetener, always taste as you go as every body is different and taste will also vary depending on what sweeteners you use. You could replace curd with jam or another flavoured curd.








Low Carb Lemon Coconut Slice

1 cup almond meal
60g (2 oz) butter, melted
1/4 cup of sweetener
1 1/4 cup low carb lemon curd

Coconut topping:

2/14 cups shredded coconut
2 eggs
1/4 sweetener
2 tsp vanilla essence or 1 tsp extract

Preheat oven to 180C/356F

Line slice tray (16 x 26cm) with baking paper leaving plenty of overhang so it is easier to remove from pan.

Combine almond meal, sweetener and melted butter and press into prepared slice tray. Chuck in oven for 15-20 mins or until slightly golden. cool for 10 minutes and then spread the curd over the top.

Beat the eggs and vanilla with a fork and then stir in coconut and sweetener until combined. Spoon over base pressing slightly into the curd. Chuck in oven for 20mins or until golden. Set aside to cool in pan for 3 hours before slicing.

Too easy