Vivian's Lemon Slice

Vivian's Lemon Slice

After the indulgent main course meals, light and fresh desserts are always bound to go down a treat with your guests! Vivians Lemon Slice is inspired by the Little and Friday recipe and adds passionfruit and coconut for a little extra kick.



  • 1 egg
  • 175g Butter
  • 1.5 Cups Icing Sugar
  • 1/2 Tsp Vanilla Essence
  • 2 Cups Fine Coconut
  • 1.5 Cups Flour


  • 100g Condensed Milk
  • 250ml Lemon Juice
  • 200ml Passionfruit Pulp
  • 8 Egg Yolks


  • 8 Egg Whites
  • 1/2 Cup Sugar
  • 2 Cups Shredded Coconut
  • 1/2 Tsp Salt
  • 1/2 Tsp Vanilla Essence


  1. Preheat oven to 150 degrees Celsius.
  2. Grease a square tin and line the bottom and sides with non-stick baking paper.
  3. For the base cream together 175g butter, 1.5 cups icing sugar and 1/2 tsp vanilla essence until light and fluffy (using an electric blender is advisable) Add in 1 egg and beat until well combined.
  4. Fold through 2 cups fine coconut and 1.5 cups of flour with a wooden spoon until combined.
  5. Press base mixture firmly into the tin and bake for 10 minutes.
  6. While the base is cooking combine all filling ingredients into a bowl and mix. Pour filling over base once ready and put it in the oven for another 15 minutes or until set.
  7. For the meringue, whisk egg whites until soft peaks form (using an electric blender is advisable). Whisk in sugar, coconut, salt and vanilla until combined.
  8. Spread the meringue mix over the cooked filling, return to oven for a further 10 minutes or until the meringue is light brown.
  9. Place in the fridge to set.