Gluten Free Lemon Coconut Slice

A delicious, lemony slice to serve for afternoon tea when friends or family drop by.

Gluten Free Lemon Coconut Slice
Gluten Free Lemon Coconut Slice


  • 75g (2.5oz) butter
  • 2 tbsp sugar
  • 1 egg
  • 2 tsp psyllium
  • 1 cup gluten free plain flour
  • 2 tbsp gluten free self-raising flour


  • ½ cup lemon butter or lemon curd
  • 1 egg
  • ⅓ cup caster sugar
  • 60g (2oz) butter.  (If using real butter, make sure it’s at room temperature.)
  • ⅓ cup desiccated coconut
  • 2 tbsp light cream
  • Icing sugar to dust

Lemon Butter

  • Grated rind and juice of 1 lemons
  • 50g (1.5oz) unsalted butter
  • 125 (4oz) sugar
  • 2 eggs, beaten


  • Beat butter with psyllium until creamy. You will still see the psyllium, don’t worry about it. The idea is to work it well so it starts to do its job.
  • Add the sugar and beat until just combined.
  • Gradually add the beaten egg, beating well as you go.
  • If you’re using a mixer, change to the dough hook, add the flours and mix well until the pastry comes together.
  • If you’re mixing by hand, add two thirds of the flour with a wooden spoon, then work in the rest of the pastry by hand.
  • Turn onto a lightly floured board and knead lightly until smooth.
  • Cover and refrigerate for 30 minutes.
  • Press pastry into 28cm x 18cm (11in x 7in) swiss roll tin.
  • Prick lightly with a fork.

Lemon butter

  • Put the lemon rind and juice in a double saucepan or use a small mixing bowl over a pan of simmering water.
  • Add the butter and heat gently.
  • Add the sugar, then the eggs and stir continuously until the mixture is thick enough to coat the back of the spoon.
  • This will make 1 cup of lemon butter. Use half for this recipe, and keep the other half in the fridge for later use.


  • Spread lemon butter that has cooled to room temperature over the pastry.
  • Beat egg until light and fluffy, then beat in sugar and butter.
  • Stir in the coconut and cream.
  • Spread mixture over the lemon butter.
  • Bake in moderate oven for 30 minutes.
  • Allow to cool, then dust with sifted icing sugar and cut into slices.

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