Introduction
Lemon Coconut Slice is a delightful dessert that combines the zesty tang of lemon with the sweet, nutty flavor of coconut. This easy-to-make treat has become a favorite for gatherings, potlucks, and family dinners due to its simplicity and irresistible taste.
The History
The origins of Lemon Coconut Slice can be traced back to Australian and New Zealand cuisines, where it gained popularity as a quick and economical dessert option. Over time, variations have emerged worldwide, adapting to different tastes and preferences while retaining its classic charm.
Ingredients Breakdown
- Base: Digestive biscuits or graham crackers crushed with melted butter create a crunchy foundation.
- Filling: A creamy mixture made from condensed milk, lemon juice, and lemon zest gives the slice its signature tangy flavor.
- Topping: Desiccated coconut sprinkled generously on top adds texture and sweetness, finishing the dessert perfectly.
Step-by-Step Recipe
- Prepare the Base: Crush digestive biscuits into fine crumbs and mix with melted butter until well combined. Press this mixture firmly into a lined baking tin and chill in the refrigerator for about 30 minutes.
- Make the Filling: In a bowl, whisk together condensed milk, freshly squeezed lemon juice, and grated lemon zest until smooth. Spread this mixture evenly over the chilled base.
- Add the Topping: Sprinkle desiccated coconut generously over the filling, pressing lightly to ensure it sticks. Return the tray to the refrigerator and let it set for at least 4 hours or overnight.
- Cut and Serve: Once set, remove from the tin, cut into squares, and serve chilled. Store any leftovers in an airtight container in the fridge.
Tips
- For extra crunch, toast the coconut before sprinkling it on top.
- Ensure your lemon juice is fresh for the best flavor; avoid bottled alternatives if possible.
- Line your baking tin with parchment paper to make removal easier after chilling.
Variations and Customizations
Feel free to experiment with these variations:
- Add a layer of white chocolate drizzle for added indulgence.
- Incorporate lime juice alongside lemon for a citrus twist.
- Swap out some of the coconut for chopped nuts like almonds or macadamias for extra crunch.
Health Considerations and Nutritional Value
While Lemon Coconut Slice is undeniably delicious, it’s important to note its calorie content due to ingredients like condensed milk and butter. To make it slightly healthier:
- Use reduced-fat condensed milk to lower fat content.
- Opt for whole grain biscuits instead of regular ones for added fiber.
- Serve smaller portions to control sugar intake.
This dessert provides a good source of energy but should be enjoyed in moderation as part of a balanced diet.
Ingredients
- 150g digestive biscuits (or graham crackers)
- 75g unsalted butter, melted
- 200g condensed milk
- Juice of 2 lemons
- Zest of 2 lemons
- 100g desiccated coconut
Directions
- Preheat your oven to low heat only if you plan to toast the coconut (optional).
- Crush the biscuits into fine crumbs using a food processor or rolling pin.
- Mix the biscuit crumbs with melted butter and press into a lined baking tin.
- Chill the base for half an hour before adding the filling.
- Whisk together condensed milk, lemon juice, and zest, then spread over the base.
- Sprinkle toasted or plain desiccated coconut on top and refrigerate until firm.
FAQ
Can I use pre-made biscuit bases?
Yes, though making your own ensures better control over texture and flavor. Pre-made bases may alter the overall taste slightly.
What can I substitute for condensed milk?
You can try using coconut cream mixed with powdered sugar, though results may vary.
How long does Lemon Coconut Slice last in the fridge?
It stays fresh for up to 5 days when stored properly in an airtight container.
Summary
Lemon Coconut Slice is a refreshing dessert combining zesty lemon and sweet coconut flavors, perfect for any occasion. With simple ingredients and easy steps, it’s a crowd-pleaser that satisfies every sweet tooth!
