Lemon coconut slice

Recipe contributed by Melissa Maxey.


  • 125g unsalted butter, melted, cooled
  • 1/3 cup CSR Smart
  • 1 1/2 cups self-raising flour, sifted
  • 1 egg, lightly beaten
  • 1/3 cup lemon curd (see related recipe)
  • Coconut topping
  • 1 eggwhite, lightly beaten
  • 1/3 cup CSR Smart 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.