• Partnered with
  • Makes 16
  • 15 mins prep
  • 45 mins cook

Louise slice with lemon curd and coconut

Louise slice with lemon curd and coconut

A Kiwi classic gets a zesty, citrusy twist with this Louise slice recipe. Traditional jam is swapped with lush lemon curd to create a tangy, seriously delicious afternoon tea treat. It's a must-try!


  • 125 g butter, softened
  • 1/4 cup caster sugar
  • 1 tsp vanilla paste
  • 3 eggs, separated
  • 1 3/4 cups flour
  • 1 tsp baking powder
  • 1 cup lemon curd
  • 3/4 cup caster sugar
  • 1 cup thread coconut


  1. Preheat the oven to 180°C and line a square slice tin with baking paper.
  2. Cream the butter and sugar using an electric beater for 4-5 minutes or until creamy and pale.
  3. Add the vanilla and egg yolks and mix well. Sift over the flour and baking powder and stir to form a soft dough. Press the mixture into the lined tin and smooth with the back of a spoon. Bake for 10-15 minutes or until just golden. Cool for 10 minutes in the tin.
  4. Spread lemon curd evenly over base.
  5. Meanwhile, whisk egg whites and slowly add second measure of sugar, beating for 3-4 minutes until glossy, thick peaks form. Fold in ¾ cup of the coconut.
  6. Spread meringue over the lemon curd and sprinkle with remaining coconut. Bake the slice for 25-30 minutes or until the meringue is golden and toasted. Cool in tin then remove and cut into slices.
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