RECIPE

Lemon and coconut Louise slice

Serves: Makes 16 slices
Prep: 15 minutes
Cooks In: 45 minutes

Lemon and coconut Louise slice

This Louise slice has got me swooning! This recipe sees a Kiwi classic get a zingy, zesty update with lush lemon curd. 

This citrusy Louise slice is a delicious twist on the traditional version, which usually features berry jam. Call me crazy, but I might just love this recipe a little more!

It’s beautifully simple and sees sunny lemon curd fit in flawlessly with the buttery biscuit base, fluffy meringue and delicate coconut topping.

It makes 16 slices, so it’s perfect for sharing. Baby showers, potlucks, afternoon teas – it’ll be the star of them all!

Serve with a cup of tea (my Fresh Lemongrass and Ginger Tea is my go-to cuppa) for the perfect indulgent afternoon bite.

This recipe is from the August/September issue of NADIA magazine.

Photography by: Todd Eyre.

Ingredients

Print Recipe

  • butter 125g, softened
  • caster sugar ¼ cup
  • vanilla paste 1 teaspoon
  • eggs 3, separated
  • flour 1¾ cups
  • baking powder 1 teaspoon
  • lemon curd 1 cup
  • caster sugar ¾ cup
  • thread coconut 1 cup

Method

Preheat the oven to 180°C and line a square slice tin with baking paper.

  1. Cream the butter and sugar using an electric beater for 4-5 minutes or until creamy and pale.

  2. Add the vanilla and egg yolks and mix well. Sift over the flour and baking powder and stir to form a soft dough. Press the mixture into the lined tin and smooth with the back of a spoon. Bake for 10-15 minutes or until just golden. Cool for 10 minutes in the tin.

  3. Spread lemon curd evenly over base.

  4. Meanwhile, whisk egg whites and slowly add second measure of sugar, beating for 3-4 minutes until glossy, thick peaks form. Fold in ¾ cup of the coconut.

  5. Spread meringue over the lemon curd and sprinkle with remaining coconut. Bake the slice for 25-30 minutes or until the meringue is golden and toasted. Cool in tin then remove and cut into slices.

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