Base
200g butter, at room temp
½ cup caster sugar
1 egg
1 tsp vanilla essence
1 cup of Healtheries gluten-free flour or Free From Gluten plain flour
¾ cup coconut
½ cup ground almonds
Lemon curd topping
3 eggs
3 egg yolks
zest of 4 lemons
¾ cup lemon juice
½ cup caster sugar
2 Tbsp cornflour mixed with 2 Tbsp water
50g butter cubed
1 cup gluten free icing sugar
1 tsp gelatine
Method
Heat the oven to 190degC on bake. Grease and line a 26cm x 21cm slice tin with baking paper.
To make the base, cream the butter and sugar until light and pale.
Add the egg and beat again. Add vanilla and beat, then add the gluten-free flour, coconut and ground almonds, mix to combine.
Press into a tin, use an icing knife dipped in hot water to spread it.
Bake in the centre of the oven for 15 minutes, take out and leave to cool.
Whisk eggs, yolks, lemon juice caster sugar and cornflour mixture together in a heatproof bowl until eggs are well combined. Add lemon zest.
Place over a saucepan of simmering water and stir constantly for between 15-20 minutes (this takes awhile) until thickened.
Whisk in butter a few cubes at a time and then sift in the icing sugar and whisk until smooth.
Dissolve gelatine in 3 tablespoons of water using method on the packet. Add to the mixture and mix well. Pour the lemon mixture on top of the base and refrigerate for two hours until set.
Keeps in an airtight container in the fridge for up to a week.
Baker's note
This recipe has been adapted from Chelsea Winter’s lemon slice and has been a hit for the Balfour Home and School fundraiser - the Yum Cafe, which runs during the Riversdale Art Exhibition.
The gluten-free version gives the base a buttery coconut base.
This slice takes a bit of time and effort.
If you are lucky enough to own a Thermomix, you can make the topping in this at 7 minutes/80degC on speed three reverse - add the lemon rind at the end.
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