Iced Lemon Coconut Slice
The café-favourite lemon slice made at home: a zesty Milk Arrowroot and cashew base, tangy lemon icing, and a snowdrift of coconut. A little too easy.
Every café cabinet has a lemon slice, and most of them are fine. This one is better. There’s no condensed milk, so it isn’t cloyingly sweet. You get a buttery, zesty base of Milk Arrowroots and roasted cashews, rounded out with vanilla and topped with a sharp lemon icing. A blanket of shredded coconut finishes it off. Your fave appliance does the whole thing in two quick blitzes, so the hardest part is waiting an hour. It lives in the freezer, so you slice it frozen and eat it whenever you damn well feel like it. That’s the real reason it’s dangerous: there’s always some within reach.
Serving suggestions
Serve it straight from the freezer in small fingers with a coffee or chai, for the full café experience at home.
Pack frozen squares into lunchboxes. They’ll have softened to perfect by morning tea.
Add it to a summer dessert platter alongside fresh berries, mango and passionfruit.
Cut it into tiny bite-sized squares to serve with tea at a baby shower, morning tea or a bring-a-plate do.
Top a square with a dollop of thick Greek yoghurt or crème fraîche and a scatter of lemon zest for a quick plated dessert.
Box it up as a gift for the neighbours. It travels well if you keep it cold.
Serve it with a scoop of coconut ice cream or lemon sorbet on a hot evening when nobody can face turning the oven on.
Need
-
Base
- 2 lemons zest, finely grated
- 150 Grams butter cubed BUY
- 50 Grams cashews, roasted
- 250 Grams Arnotts Milk Arrowroot biscuits or other plain biscuits
- 1 Teaspoon vanilla bean paste BUY
-
Icing
- 200 Grams icing sugar
- 50-60 Grams fresh lemon juice
- 70 Grams butter cubed BUY
- shredded coconut to cover icing to taste
Do
- 1
Place all base ingredients into the mixing bowl and blend 20 sec/speed 8 or until well blended and coming together.
- 2
Line a square baking tin with paper and press the mixture into it. Refrigerate for 1 hour.
- 3
Make icing by placing all ingredients except coconut into the mixing bowl and blending 20-30 sec/speed 6.
- 4
Spread on top of slice, top with coconut and place into freezer until ready to serve. Slice when frozen….and eat whenever you damn well feel like it!
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
