Dairy-Free Zesty Lemon Slice

Brighten up your day with this irresistibly tangy Dairy-Free Zesty Lemon Slice, a delightful treat that's both refreshing and indulgent. Featuring a buttery coconut oil crust and a luscious lemon custard topping made with coconut cream, this recipe delivers all the creamy, zesty flavors you crave—without any dairy! Freshly squeezed lemon juice and zest create an explosion of citrusy goodness, while a hint of turmeric offers a natural golden hue. Perfect for those following a plant-based or lactose-free diet, this easy-to-make dessert is ideal for springtime gatherings, afternoon tea, or simply satisfying your sweet tooth. Garnished with a sprinkle of shredded coconut for added texture, these lemon bars are guaranteed to be a crowd-pleaser!

Nutriscore Rating: 41/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 12

Ingredients

• 200 grams Plain all-purpose flour
• 50 grams Powdered sugar
• 100 grams Coconut oil (solid but softened)
• 2 tablespoons Cornstarch
• 120 milliliters Lemon juice (freshly squeezed)
• 1 tablespoon Lemon zest
• 150 milliliters Coconut cream
• 100 grams Granulated sugar
• 1 pinch Turmeric (optional, for color)
• 2 tablespoons Shredded coconut (optional, for garnish)

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a 20cm x 20cm (8-inch x 8-inch) square baking tin with parchment paper.

Step 2

In a mixing bowl, combine the flour and powdered sugar. Add the softened coconut oil, and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.

Step 3

Transfer the mixture into the prepared baking tin and press it down firmly and evenly to form the base.

Step 4

Bake the base in the preheated oven for 12–15 minutes or until just golden. Remove it from the oven and let it cool while you prepare the lemon topping.

Step 5

In a medium saucepan, whisk together the cornstarch, lemon juice, lemon zest, coconut cream, granulated sugar, and an optional pinch of turmeric for a vibrant yellow color.

Step 6

Place the saucepan over medium heat and whisk constantly until the mixture thickens, about 5–7 minutes. The consistency should resemble a smooth, thick custard.

Step 7

Pour the lemon topping over the cooled base and smooth it out with a spatula to create an even layer.

Step 8

Return the tin to the oven and bake for an additional 15 minutes, or until the topping is set but still slightly jiggly in the center. Remove from the oven and allow to cool completely in the tin.

Step 9

Once cooled, refrigerate the lemon slice for at least 2 hours to set fully.

Step 10

Once set, carefully lift the slice out of the tin using the parchment paper. Slice into 12 squares or rectangles and optionally garnish with shredded coconut before serving.

Nutrition Facts

Serving size	(759.1g)

Amount per serving	% Daily Value*
Calories	2904.0

Total Fat 135.8g	0%
Saturated Fat 117.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 66.6mg	0%
Total Carbohydrate 412.6g	0%
Dietary Fiber 10.3g	0%
Total Sugars 230.8g
Protein 24.2g	0%

Vitamin D 0IU	0%
Calcium 61.9mg	0%
Iron 8.7mg	0%
Potassium 599.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 3.3%

Carbs: 55.6%