A yummy zesty treat packed full of healthy protein and fats. Lemons are full of potassium, Vitamin C and also boosts the immune system, helps to aid liver detoxification and has antibacterial properties.
Preheat the oven to 170C.
In a bowl mix together all the crust ingredients. When it's completely combined, press into the bottom of a greased and lined slice tray.
In another bowl whisk together all the filling ingredients. Slowly pour this over the crust mixture. Place in oven and bake for 25-30 minutes or until cooked through but still a tiny bit wobbly as it hardens once placed in the fridge.
Cool completely then place in the fridge before serving.
Slice into squares (optional: serve with fresh whipped cream, thick yoghurt or kefir) and enjoy!
Way too much lemon juice. I did use 6 lemons, as stated……but it was so bitter. Maybe say how much lemon juice as in mls.
Thanks for the feedback. We like it lemony, but others may prefer a more subtle taste. Next time we make a batch we will measure the lemon juice in mls 🙂
I don’t love shredded coconut. Any suggestions to replace it, as the rest looks yummy.
Hi Rhyl. You could try macadamia or brazil nuts – however we haven’t tried that variation ourselves. Let us know how you go 🙂
I want to try this recipe but I can’t read the quantites as they’re either symbols or asks for 33 eggs! Can you correct this please?
Hi,
Thanks for picking that up. It is supposed to be 3 and we have corrected that.