A lemon tree we received from our inlaws as a Christmas gift has been growing in our garden for three years. Last year we got maybe two lemons off it which was exciting as can be and this year it is heaving with fruit. After being spoiled with a well established and beautifully laden lemon tree in the garden of our first home, I have always slightly resented having to buy lemons in the five years since we sold that house.
Tuesdays are my Mr 4’s only non-Kindy day, and if he’s not visiting his Nan for the day and spending time with her, we try to do something kind of fun.
Last week the sun was bright, the air cold as ice. But the lack of rain the impetus I needed to get some laundry on the line. As I hung a few days of family washing, the baby slept, and my boy tootled off out into the yard, gumboots on, beanie pulled low and armed with a plastic bag to carry his pickings.
There were fallen oranges spotted around from the neighbouring orange tree so we added them to the bag and then carefully plucked five juicy lemons from our little burgeoning lemon bush.
Excitedly armed with citrus supplies, we headed indoors and perused Pinterest for Lemon recipes. The Lemon Bar was the one that caught his eye. We read through a few recipes and settled on one from Mel’s Kitchen.
We switched it up a little though and this recipe I’m sharing with you is the result of our meddling: a Lovely Lemon Slice (Gluten Free) with a subtle coconut base.
Baking with kids is so fun. It’s a lot slower than if you’re doing it alone and I have to tell myself to slow down and let him get more involved, but I’m learning. His favourite part is cracking the eggs, so the fact that this slice calls for four was pretty good in his books!
- 1 3/4 C gluten free flour (I used the Macro brand)
- 2/3 C icing sugar, plus extra to sprinkle on bars
- 1/4 C coconut
- 2 T cornflour
- 1/2 t salt
- 170 grams butter, frozen or refrigerated, grated
- 4 large eggs
- 1 C caster sugar
- 3 T gluten-free flour
- 2 t grated lemon zest, from 2 large lemons
- 2/3 C freshly squeezed lemon juice, from 3 to 4 large lemons
- 1/3 C milk
- Pinch of salt (about 1/8 teaspoon)
- Place an oven rack in the middle of your oven and preheat the oven to 180 degrees C.
- Line a 9X13-inch baking pan with baking paper and lightly grease.
- Stir together the flour, icing sugar, cornflour, coconut and salt (this can be done in a food processor or in a large bowl by hand). Add the grated butter and rub into the dry ingredients with your fingers as you would when making scones. (You can always do this stage in a food processor if you prefer with butter at room temperature and cut into small pieces and pulse until the mixture resembles breadcrumbs).
- Sprinkle the mixture into the prepared pan and press into an even layer on the bottom. Refrigerate for 15-30 minutes. Bake until golden brown, for about 20 minutes.
- Whisk together the eggs, sugar, salt, and flour in a medium bowl and then stir in the lemon zest, lemon juice and milk until combined.
- Pour the filling onto the warm crust (it's important that the crust is still warm!) and reduce the oven temperature to 165 degrees C. Bake for about 18-20 minutes until the filling feels slightly firm to the touch and looks set.
- Remove from the oven, and cool to room temperature. Cut into small squares and sprinkle with additional icing sugar before serving.
- Keep in an airtight container for up to 5 days.
- You can use standard flour instead of the gluten free if you'd prefer. In this instance, use 1.5 C flour and 1/4 C cornflour.
We hope you enjoy it as much as we did.