Dairy-Free Zesty Lemon Slice
Brighten your day with this Dairy-Free Zesty Lemon Slice—a luscious, tangy dessert that's sure to impress! Perfect for those avoiding dairy, this recipe uses creamy coconut cream and coconut oil to create a rich yet refreshing treat. The buttery, melt-in-your-mouth shortbread base sets the stage for a silky lemon topping infused with freshly squeezed lemon juice, fragrant lemon zest, and a hint of optional turmeric for a golden hue. Quick to prep and easy to make, this zesty delight is baked to perfection and chilled for a smooth, custard-like finish. Garnish with shredded coconut for a tropical twist and serve this crowd-pleasing dessert at your next gathering or as a midweek indulgence!
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Recipe Information
Ingredients
- 200 grams Plain all-purpose flour
- 50 grams Powdered sugar
- 100 grams Coconut oil (solid but softened)
- 2 tablespoons Cornstarch
- 120 milliliters Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 150 milliliters Coconut cream
- 100 grams Granulated sugar
- 1 pinch Turmeric (optional, for color)
- 2 tablespoons Shredded coconut (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and line a 20cm x 20cm (8-inch x 8-inch) square baking tin with parchment paper.
In a mixing bowl, combine the flour and powdered sugar. Add the softened coconut oil, and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
Transfer the mixture into the prepared baking tin and press it down firmly and evenly to form the base.
Bake the base in the preheated oven for 12–15 minutes or until just golden. Remove it from the oven and let it cool while you prepare the lemon topping.
In a medium saucepan, whisk together the cornstarch, lemon juice, lemon zest, coconut cream, granulated sugar, and an optional pinch of turmeric for a vibrant yellow color.
Place the saucepan over medium heat and whisk constantly until the mixture thickens, about 5–7 minutes. The consistency should resemble a smooth, thick custard.
Pour the lemon topping over the cooled base and smooth it out with a spatula to create an even layer.
Return the tin to the oven and bake for an additional 15 minutes, or until the topping is set but still slightly jiggly in the center. Remove from the oven and allow to cool completely in the tin.
Once cooled, refrigerate the lemon slice for at least 2 hours to set fully.
Once set, carefully lift the slice out of the tin using the parchment paper. Slice into 12 squares or rectangles and optionally garnish with shredded coconut before serving.
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 117.4 g | 587% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 412.6 g | 150% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 230.8 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
