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Lemon and lime coconut slice

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Made with lemon and lime curd and finished with a coconut topping, this zesty slice is a must-try. It’s perfect for morning or afternoon tea.

  • Serves20
  • Cook time45 minutes
  • Prep time15 minutes, + cooling time
Lemon and lime coconut slice


  • 125g butter, softened
  • 1/2 cup (110g) caster sugar
  • 1 Coles Brand Australian Free Range Egg
  • 1 cup (150g) plain flour
  • 1/2 cup (40g) desiccated coconut

Lime and lemon curd

  • 75g butter, chopped
  • 3/4 cup (165g) caster sugar
  • 1 Coles Brand Australian Free Range Egg, whisked
  • 3 tsp finely grated lime rind
  • 1/4 cup (60ml) lime juice
  • 2 tbs lemon juice
  • 1 tsp cornflour

Coconut topping

  • 2 cups (160g) desiccated coconut
  • 1 cup (75g) shredded coconut
  • 1/2 cup (110g) caster sugar
  • 2 Coles Brand Australian Free Range Eggs, lightly whisked

Nutritional information

Per Serve: Energy: 285 Cals/1190kJ (14%), Protein: 3g (6%), Fat: 18g (26%), Sat fat: 13g (54%), Carb: 26g (8%), Fibre: 2g (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a 19cm x 29cm slice pan. Line the base and 2 long sides with baking paper, allowing the sides to overhang.
  2. Step 2

    To make the curd, place butter, sugar, egg, lime rind, lime juice, lemon juice and cornflour in a small saucepan over medium-low heat. Cook, stirring constantly, for 5 mins or until mixture boils and thickens slightly. Remove from heat and set aside to cool and thicken.
  3. Step 3

    Meanwhile, use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Stir in flour and coconut. Spread over base of the prepared pan. Bake for 20 mins or until light golden.
  4. Step 4

    Spread the curd evenly over the base. To make the coconut topping, place the combined coconut and sugar in a medium bowl and stir to combine. Add the egg and use a fork to combine. Sprinkle evenly over the curd mixture and use the back of a fork to lightly press to secure. Bake for 20 mins or until lightly golden and set. Set aside to cool completely. Cut into pieces to serve.

Easy lemon slice recipe

A classic morning or afternoon teatime treat, lemon slice is a surefire hit at everything from school fundraisers to picnics with friends. It’s easy to make using simple pantry ingredients, and you can cut it into small pieces so a single batch goes a long way. Thanks to the power of citrus, even the smallest piece packs a big punch of flavour.

Traditional lemon slice recipes make the most of the nostalgic flavour combination of lemon and coconut. Rather than sticking to the original lemon, we’ve given this treat a double citrus twist and used a mix of lemon and lime to give every bite an extra tangy flavour. If you don’t want to include lime, leave it out and just use 3 teaspoons of finely grated lemon rind and 100 millilitres of lemon juice to make the curd.

What makes the best lemon slice recipe?

This delicious lemon slice has a fresh flavour thanks to the easy homemade lime and lemon curd layer. Make this first so it has time to cool and thicken while you prepare and bake the slice base. All you need to do is put the fresh citrus rind and juice into a saucepan with butter, sugar, egg and cornflour. Cornflour is the key to an easy curd that thickens quickly. Make sure you stir the curd constantly as it cooks otherwise the egg can scramble.

This recipe for lemon slice has coconut flavour built into the easy slice base, which is made using five basic ingredients – as well as desiccated coconut, you’ll need plain flour, butter, sugar and an egg to bring everything together. Begin by beating the butter and sugar together until the mixture is pale and creamy – this creates a lighter texture in the cooked base. Beat in the egg, stir in the dry ingredients and spread the mixture over your lined slice pan.

Why coconut makes the best topping for lemon slice

The coconut flavour in the crispy lemon slice icing is another reason why this is a delicious lemon slice. Lemon, lime and coconut is a classic flavour combination, but what really makes the coconut topping on this slice essential is the texture it creates. You start off with three distinct layers - the crumbly base, the gooey curd layer and a sticky mixture of sugar, egg and two kinds of coconut - shredded and desiccated – sprinkled over the top. After 20 minutes in the oven, you’ll have a beautiful slice with a golden, caramelised topping that’s sweet, tangy, chewy and simply irresistible.

Now get cooking

With our easy recipe and tips above, you’ll be ready to rustle up a beautiful lemon slice to share when family and friends come over – it’s perfect with a cup of tea. For a delicious variation on the basic lemon and coconut slice, try our passionfruit coconut slice. Or, for a different way to enjoy lemon slice, give our lemon and blueberry cheesecake slice a whirl – it’s made with condensed milk and has a crumbly streusel topping. Want more homemade citrus curd recipes? Try this lemon and blueberry curd or this lime and passionfruit curd.