Recipe: Cheeky Paleo Lemon & Coconut Slice
This is a 4th generation recipe – passed on from Pam Johnston from The Family Foodie to Bob’s Red Mill, then adapted by my patisserie extraordinaire friend from San Fran Jessica Lee and passed on to me, and finally tweaked by me to become a cheeky paleo treat. Why is it cheeky I hear you ask? Well it does contain a little sugar, although I reduced it significantly from the original recipe. It also contains a bit of GF flour, which together with that small amount of sugar isn’t an optimal Paleo choice. However, when it comes to making better choices with treats, this sweet slice with superb combination of lemon & coconut is a definite keeper in my eyes.
- 2/3 cup Gluten-Free All-Purpose Flour, sifted
- just a little over 1/4 cup Almond Meal
- 15 Macadamia nuts
- ¼ tsp salt
- ¾ cup desiccated coconut
- 6 Tbsp cold, unsalted butter, cut into 1x1cm cubes (about 80 grams)
- 4 large eggs
- 1/2 cup sugar – I used Low GI natural cane sugar
- Juice from 1 whole medium lemon
- ¼ cup water
- 1 tbsp lemon zest – the zest from 1 lemon will give around 1 tbsp.
- ¼ cup Gluten-Free All-Purpose Flour
- ½ tsp baking powder
- 2/3 cups desiccated coconut for the topping
- Preheat the oven to 180°C (350°F)
- Line an 8 x 8” square pan with foil, leaving enough overhang to use as a handle. Lightly coat the foil with non-stick spray or use some paper towel to brush with olive oil lightly. (Jessica used a 9 x 9” pan and it still worked!)
- Using a blender or food processor, grind Macadamia nuts into course powder. In a large bowl, combine the flour, almond meal, nuts, salt, and desiccated coconut; stir to combine dry ingredients. Use a pastry cutter to cut in the cold butter, working the mixture until the butter has been reduced to pea-size crumbs. Use your hand to knead the butter into the dry mixture. I used a food processor on slow setting for this whole process.
- When all dry ingredients have been incorporated, press the mixture evenly into the bottom of the prepared pan. Bake for 20 minutes, rotating halfway, until the crust is just beginning to brown slightly. Mine baked a bit too quickly so I had to reduce the heat of the oven to 150C.
- While the crust bakes, whisk together the eggs, sugar, lemon juice, lemon zest, flour, and baking powder.
- Remove the hot crust from the oven and pour the custard over the top immediately; return the pan to the oven and bake for 10 minutes.
- Sprinkle the remaining 2/3 cup coconut over the custard. Bake for another 10 minutes, just until the lemon topping is all set and coconut flakes are golden brown (If you aren’t using the coconut topping, just bake for 20-22 minutes, until the lemon custard is set at the centre.)
- Transfer the pan to a rack and let the slices block cool down. Use the foil to transfer the pastry to a work surface to cut into square slices or bars
- Assuming you have any left over, these slices can be stored, covered in the refrigerator for 2–3 days.
Preparation time: 20 minutes
Cooking time: 40-45
Number of servings: 8-10 slices