30/04/2026
Try this luscious Lemon Cream, Macadamia and Toasted Coconut Slice today…
Ingredients
Base:
1 egg
1 lemon, zest and juice
1 tsp corn flour (3g)
40 g caster sugar
Pinch of salt
40 g butter (or a dairy free option)
60g white chocolate (or dairy free option)
½ tsp vanilla bean paste
1 packet Kez’s Kitchen Melting Moments
1 cup shredded coconut, toasted
½ cup macadamias, chopped (or a nut of choice)
Topping:
100g white chocolate (or a dairy free option)
1 tbsp coconut oil
Serves: 8 large slices, 16 small slices.
Time: 30 minutes + 1 hour setting time
Method
1. Pre-heat oven to fan bake, 180 degrees C. Put macadamias on a tray and roast for 5-8 minutes until they start to go golden. Make sure to watch they don’t burn.
2. Make the lemon curd: whisk together lemon juice, zest, egg, corn flour, sugar and pinch of salt in a small pot. Heat on low until it thickens, stirring constantly. Turn off the heat and add butter, white chocolate, and vanilla. Stir until smooth. Remove from heat and set aside to cool slightly.
3. Toast the shredded coconut: heat a dry saucepan over low–medium heat, add the coconut and toast, stirring frequently, until fragrant and golden. Remove from heat and set aside.
4. Roughly chop the Melting Moments and macadamias.
5. Add the chopped biscuits, nuts and toasted coconut to a large mixing bowl. Pour over the warm lemon curd mixture and mix until everything is evenly coated.
6. Line a loaf tin with baking paper. Press the mixture firmly into the tin and smooth the top.
7. Make the topping by melting the white chocolate and coconut oil together until smooth. Pour over the slice.
8. Refrigerate for 1 hour or until set. Slice and store in an airtight container in the fridge.
9. Leave at room temperature for 30 minutes before serving for the best taste.
Make it with your favourite dairy free butter and white chocolate alternatives.
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