Lemon Slice!

Lemon Slice!

So a couple of days ago I made lemon slice. And i'm so glad I did. My afternoons have been just that little bit more enjoyable with some lemon slice and a cup of tea! As you will notice in the recipe further down, I made it gluten free and cane sugar free for 3 reasons:
1. There are a couple of members in my family who are gluten free, and who knows I could be next,
2. I think its better to eat this way anyway
3. I love making successful gluten and sugar free eats to share with those in my family, because it really can be delicious!

This lemon slice does NOT taste like ive left anything out. The base is crunchy and chewy all at the same time, sweet and toffee like with enough butter to make everything all right and the lemon topping has the perfect balance of sweet to lemon and its slightly addictive! This lemon slice has made my hubby and I seriously happy this week!

Here is the recipe:

You will need

1/2 cup coconut flour

1/2 cup coconut sugar

3/4 cup butter/coconut oil (I used half half)

Throw everything in a food processor till crumbly or rub butter/coconut oil into sugar and flour till crumbly.

 Press into a slice tin lined with baking paper and bake for 15 min at 180C. The base will come out looking quite golden as the coconut sugar browns alot so dont worry, you have not burnt it! Allow to cool in tin.

Now for the lemon filling. I got the recipe for the lemon filling from here, a lovely blog with lots of delicious recipes.

You will need:

3 eggs

1/4 cup honey

1/2 cup freshly squeezed lemon juice (for me, this was about 3 lemons, which I zapped in microwave for 20 seconds then rolled on bench before squeezing as it gets almost double the amount of juice out than squeezing a cold lemon)

1/4 cup coconut oil

lemon zest or peeled lemon rind (optional)

Combine the eggs, honey and lemon juice in a saucepan over low heat. Add the coconut oil and stir until melted and the mixture starts to bubble and thicken.

Remove from the heat immediatly to prevent the eggs from scrambling. If you do notice some solid egg white, just strain the mixture through a sieve, it will be ok!

Pour the thickened, yummy lemon mixture into a bowl and put in fridge to continue thickening and to cool down.

Meanwhile, grate some lemon zest, or peel some of the skin if your grater was dirty like mine.

Once the base is cold and hard, take out of tin and place on a board. Spread the cold and thickened lemon mixture on the base.

 Place back in the fridge in an airtight container till your ready to serve! This lemon slice has gotten better with each passing day, so the longer in the fridge, the better!

I hope you enjoy this as much as we did!

Taz