Coconut Lemon Meringue Slice – a delicious recipe with flour, coconut, caster sugar, butter, egg, lemon spread. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Process flour, coconut & sugar in a food processor until combined.
2
Add butter & process until mixture resembles fine breadcrumbs, add egg and process until pastry comes together.
3
Remove to a lightly floured surface & knead gently.
4
Grease & line a 18 x 28cm slab tin.
5
Press micture into tin & bake at 200 C for 10 mins or until golden.
6
Set aside to cool.
7
Prepare meringue topping: Beat egg whites in a glass bowl until soft peaks form.
8
Continue beating, gradually adding sugar, until mixture is thick & glossy.
9
When base is cool, spread lemon over the base and then gently top with meringue, swirling as you go.
10
Bake at 180 C for 8-10 mins until meringue is set & golden, cut into fingers to serve.
693
kcal
Calories
29
g
Fat
96
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 ½ cups plain flour, ½ cup desiccated coconut, ½ cup caster sugar, 90 g butter, chopped, and more.
Yes, Coconut Lemon Meringue Slice falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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