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So I had some lemon curd left from the creamy lemon tart that I made ( I made double batch of the lemon curd). I wanted to make something quick and easy with what I already have in the pantry. This recipe came up on, and it was spot on – just what I want to make!

Lemon curd – tick

Desiccated coconut – tick

Self raising flour – tick (or plain flour and baking powder)

Eggs – tick

Sweet! Off I go!

This slice is perfect for those who loves lemon curd and coconut! The gooey lemon curd in the middle is to die for! I don’t love the taste of coconut that much, but this slice rocks with some toasted desiccated coconut on top!

Lemon coconut slice (Make 15 pieces)

(Recipe from


  • 125g unsalted butter, melted, cooled
  • 1/2 cup caster sugar
  • 1 1/2 cups self-raising flour, sifted
  • 1 egg, lightly beaten
  • 1/2 cup lemon curd (see creamy lemon tart)

 Coconut topping

  • 1 eggwhite, beaten til soft and foamy
  • 1/2 cup caster sugar
  • 1 1/2 cups desiccated coconut


1.  Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing a 2cm overhang.

2.  Place butter, sugar, flour and egg in a bowl. Stir to combine. Press into prepared pan. Bake for 15 to 17 minutes or until light golden.

3.  Meanwhile, make coconut topping Place eggwhite, sugar and coconut in a bowl. Stir to combine.

4.  Spread lemon curd evenly over slice base. Sprinkle with topping. Bake for 10 to 12 minutes or until coconut is golden brown. Cool in pan. Cut into squares. Serve.


1. This slice tastes BEST as warm! I store my slices in a air tight container in the fridge and microwave it for 15-20s and serve warm.

2. I turned on the grill for 15-30s to toast the coconut on top, to get that golden look.


Hi to you all! Im back from my awesome trip to China and Hong Kong last week, unfortunately got sick the next day and have been in bed for 5 days with a very bad flu and virus 😦 but i am on the road of recovery, feeling much better today! So I thought I would share this apricot oat slice that i made few months ago with you 🙂

This slice will top any health bars that you will ever get from the supermarket! This slice is packed with good stuff: wholemeal flour, oats, apricot, honey, desiccated coconut! You will actually get a decent size of apricot bite in this slice, not those tiny mini cube super dry apricot in those store bought breakfast bar! Yuk! This is healthy and taste great, best for morning or after snack! Have I mentioned how super easy this is to make??

Cooking Summary : Pretty much chunk all the ingredients in one bowl, mix til combine, spread across on baking tray, bake for 25min = Done and Done!

Apricot oat slice

  • 1 1/2 cups plain flour (I used wholemeal plain flour instead)
  • 3/4 cup quick cooking oats
  • 1/4 cup desiccated coconut
  • 1/2 tsp baking powder
  • 4 tbsp honey
  • 2 tbsp sugar
  • 1 egg
  • 1 cup dried apricots diced, soaked in water for an hr then drained
  • extra desiccated coconut for coating


  1. Sift and mix plain flour with baking powder, sugar, coconut and oats.
  2. Combine with egg, honey and apricots. Mix.
  3. Place all of the mixture in a lined slice pan and then sprinkle the top with coconut.
  4. Place on a lined baking tray and bake at 170C in a preheated oven for 15mins.
  5. Remove from oven and allow to cool. (While still warm, slice to pieces into slices)


  1. Make sure you do soak the dried apricots, I was gonna skip this step because I couldnt be bothered, but I am so glad i did soak them at the end. Soaking them help re-inject some liquid into the apricot and made them puffier and juicer!
  2. Save some water from the soaking and add about 2 tbsp of the water to wet the mixture a bit more.
  3. Next time I will take out the sugar, the honey and apricot is sweet enough for this slice.

Lovely! Dan brought home this massive box of hand picked fresh oranges and lemons from the weekend, I think I am pretty set with my vitamin C intake for the next couple of months! I am excited about these little yellow babies, you can do so much with them!  And straight away, I remember this creamy lemon bar post I saw on Pioneer Woman a while ago and has been on my mind ever since! With these fresh lemons I have no excuse not to give that recipe a try!

I love all kind of lemony desserts, they always taste so fresh and light and I could eat on and on and never feel sick afterwards! Plus its lemon! its good for u! In fact, I should eat up!

Anywhoooo, this slice is absolutely beautiful!

Its creamy,

Its lemony,

Its crumbly!

Just gorgeous!

I have only recently learnt how to make crumble and it is THE EASIEST thing to make!! You just cant stuff it up and taste fantastic! I just love them and it gives such a great texture to the creamy filling in this slice.

Try this recipe out! Its super easy to make, you cant stuff it! I promise!

Cooking Summary: Mix together butter, sugar, flour and oats. Press half the mixture into a tray to form the base. Mix together condensed milk, lemon juice and lemon zest, spread this mixture on top of the base. Sprinkle the rest of the crumbs on top. Bake for 20-25mins Chill in the fridge for 2 hrs. Serve Cool! YUM!


  • 1-⅓ cup All-purpose Flour
  • ½ teaspoons Salt
  • 1 teaspoon Baking Powder
  • 1 stick (1/2 Cup) Butter, Slightly Softened
  • 1 cup Brown Sugar (lightly Packed)
  • 1 cup Oats
  • 1 can (14 Ounce) Sweetened Condensed Milk
  • ½ cups Lemon Juice
  • Zest Of 1 Lemon


  1. Preheat oven to 180C.
  2. Mix butter and brown sugar until well combined.
  3. Sift together flour, salt, and baking powder.
  4. Add oats and flour to butter/sugar mixture and mix to combine.
  5. Press half of crumb mixture into the bottom of an 8 x 8 inch pan.
  6. Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
  7. Bake for 20 to 25 minutes, or until golden brown.
  8. Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
  9. Serve cool.


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