Lemon Curd Coconut Slices


IMG_20150530_132941[1] 02/06/2015


Here is a real homely, feel-good, taste-good baking recipe for a gooey lemon curd slice topped with marshmallow-like meringue and a subtle coconut flavour running throughout.

This recipe would also work really well with a tangy jam such as raspberry or blackcurrant.

Makes 12 slices


For the base:

  • 100g butter, plus extra for greasing
  • 100g plain flour
  • 100g white caster sugar
  • 85g desiccated coconut
  • A pinch of salt
  • 3 large egg yolks (save the whites for the topping)
  • 4-5 tbsp lemon curd

For the topping:

  • 3 large egg whites
  • 75g white caster sugar
  • 50g desiccated coconut
  • handful coconut flakes (optional)


  1. Heat oven to 180C/160C fan. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end – this will make it easier to get the slices out of the tin later.
  2. To make the base, tip the flour, sugar, salt and coconut into a bowl, mix everything together then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife and bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the curd over most of the dough, keeping it a little bit away from the sides of the tin.
  3. To make the topping, whisk the egg whites until stiff then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut then spoon over the curd layer. Scatter with the coconut flakes, if using, and bake for 25 minutes until golden.
  4. Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. These will keep in an airtight container for 2 days.

IMG_20150530_132757[1] IMG_20150530_132903[1]


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