Creamy Lemon Slice – grain, sugar, nut & dairy-free

Creamy Lemon Slice - grain, nut, dairy & sugar-freeFrances Mayes Quote
I managed seven recipes this weekend for my cookbook and I am very happy with the results. I thought I would give you another sample of one of the recipe which will be in the book. I am super pleased with this creamy lemon slice. It tastes delightful – everything you would expect from a lemon offering. It sets well, cuts well and keeps beautifully. I am in love with this recipe.

In other news, I had the first part of my food intolerance test last Friday and I have found that I am in the 5% of the population who produce methane instead of hydrogen when I digest. No one knows why some people do this. I would have thought it very important but no one cares. We are more like cows than humans, it seems. I will have the second part this week. The result had better be illuminating because otherwise this is a gross waste of time. Three hours sitting and puffing into a machine every 15 minutes is overwhelmingly boring.

Creamy Lemon Slice
For the pastry
  • 2 tbsp coconut oil
  • 1 tbsp honey
  • 2 large eggs
  • ¼ cup + 2 tbsp coconut flour
  • 2 tbsp tapioca flour
  • ⅛ tsp salt
For the lemon curd:
  • 1 cup water
  • ½ cup lemon juice
  • ⅓ cup honey
  • 6 egg yolks
  • 1 tsp gelatine
  • 2 tbsp tapioca flour.
For the topping:
  • 400g coconut cream
  • 3 tbsp honey
  • ⅓ cup lemon juice
  • 2 tbsp gelatin
  • 1 tbsp tapioca flour
For the pastry:
  1. Preheat oven to 350°F or180°C.
  2. In a food processor, blend the oil, honey and eggs.
  3. Sift the flours and salt into the processor and blend until it forms a ball.
  4. Press the pastry mixture into a lined 17.5 x 27.5cm/7” x 11” baking tin.
  5. Bake for 10 minutes.
  6. Remove from the oven and cool completely.
For the lemon curd:
  1. Beat the egg yolks together.
  2. In a double boiler mix the water, juice and honey.
  3. When hot take off the heat and add a little to the eggs, beating to blend it in.
  4. Now add the eggs slowly to the hot mixture, stirring rapidly.
  5. Return the pot to the heat and cook, stirring, while it thickens slightly.
  6. Dissolve the gelatine in a little hot water and add to the pot.
  7. Mix the tapioca flour in a little cold water and add to the lemon curd.
  8. Keep stirring until it thickens then take off the heat and let cool.
  9. Pour on top of the base.
For the topping:
  1. Bring the cream and honey to a boil.
  2. Add the lemon juice and stir.
  3. Dissolve the gelatine in a little hot water and add. Whisk.
  4. Mix the tapioca flour in a little cold water and add.
  5. Keep stirring until it thickens then take off the heat and let cool.
  6. Pour it over the cold lemon curd.
  7. Place in the fridge to set completely.
  8. Once set, cut into slices.

Want to be FREE of IBS Symptoms?

Sign up now to receive a 5-step IBS Survival Guide which reveals the solution

Your details are 100% safe with me!

Related posts:


  1. says

    I would never have referred to you as a cow! I can understand you must be very fed up as the testing is so time consuming. I would take a good puzzle book and an i-pad and try to get through it that way. The lemon slice looks absolutely perfect with those gorgeous layers xx

    • says

      I am constantly amazed at what can be created without the main ingredients everyone uses in baking.
      I would have thought having the digestion of a cow was important but apparently not. Maybe I should be eating grass.

  2. says

    Wow…these lemon bars look absolutely amazing. Your photography, as always, is stunning. If a picture is worth a thousand words, this photo is saying “make me, make me, make me…” Love your blog and and love your work!

  3. says

    Simply gorgeous bars! It’s amazing how you’ve tweaked all these recipes to perfection. Interesting about the methane…do they think that relates to your symptoms?

    • says

      I would have thought the methane issue would be significant, Liz, but apparently no one takes that into account. And all I can find on the internet is that no one knows why there is this difference. Very strange!

  4. says

    You’re making excellent progress on your book! Glad to see it’s going well, and this is a terrific recipe. Lemon is one of my favorite flavors, so this recipe really appeals to me. Interesting results, I guess, from your test – although it does sound like a really boring procedure. I guess you could catch up on your reading, though. Or work out new recipes for the book! Lovely picture (and recipe) – thanks.

    • says

      The progress on the cookbook does seem to be quite quick though I thought it would take me ages at first to get enough recipes tested. I did manage to finish a book while having the test and I have started a new one so that will accompany me for the next test.

  5. says

    Wow, what beautiful lemon bars! I’ve always wanted to try making them. Though I have to say that your recipe is much more appealing than other ones I’ve seen — love the sound of coconut flour. Good luck with your next test, I hope all is well and that you get better answers.

    • says

      Thanks, Nancy. This way you get to bake something that you don’t feel guilty about eating and that has always been my goal. I certainly didn’t want to stop baking. It’s too much a way of life.

  6. says

    These look amazing! I don’t to tapioca flour, but I’m going to try and sub in maybe lupin flour or a new gluten free a friend is developing for the botom layer. I love bars like this!

    • says

      Thanks. You could leave out the tapioca flour from the base completely with no ill effects and you could use a little more gelatin in the upper layers and leave out the tapioca flour. Or you could use cornflour or arrowroot flour, if you are allowed either of those.

    • says

      It is a great grain-free alternative but you must use dedicated recipes with it because it doesn’t behave like other flours. It has a lot more fibre and sucks up liquid. You use a lot less of it for the same effect, which offsets the higher cost.

  7. Chantelle Nunez says

    I just made these and had to comment to say THANK YOU straight away. They are SO good – and well worth the time involved! To make them anti-candida diet friendly, I used xylitol instead of honey (same amount as honey in recipe), and I used about 1/6 of agar agar instead of gelatin. I did sprinkle a little stevia powder in here and there for some extra sweetness. Also, I added lemon zest (from 2 lemons) on top of the lemon layer. I also added a whole cup of dessicated coconut in the creamy coconut layer as it wasn’t thickening enough (READ: got bored stirring over heat) and I was a little nervous it’d end up sloppy (blech – who wants that?!). It sliced up beautifully. Bottom line: stoked! Oh, and it passed the test of my 4 children. THANKS! Will be checking out your other recipes for sure.

    • says

      Thanks so much for giving me feedback on how it went. I like your modifications and am so glad they passed the test with your family. It’s possible the agar agar works a little differently to the gelatin because mine set but I know what you mean about not wanting sloppy substances around – so difficult to eat. I just ate the last one of my batch today and am very sorry they are finished. This weekend I have 5 other recipes I am testing for the cookbook and will show one of them here when I have finished.

  8. says

    Suzanne, these look wonderful!!! wow, I want one:)
    and by the way I think you should update your intro… you are by far nor amateur photographer dear?!? PROFESSIONAL all the way:-D

    • says

      Coconut flour is very absorbent so make sure you don’t substitute it for wheat flour in other recipes. Much less is necessary for the same result. Good luck with the recipe – it’s delicious.

  9. Sonja says

    What brand of coconut cream do you use. Mine is very thick and I’m worried that when I put the gelatin and tapioca flour into it it won’t be spreadable.

    • says

      Sonja, once you heat the coconut cream, it melts and won’t be thick any more. I recommend adding both the gelatin and tapioca flour but you could use arrowroot or corn flour. Otherwise the mixture will be too runny.

  10. Cheryl says

    I just came across this recipe on Pinterest and it looks AMAZING! I love lemon bars and haven’t attempted a Paleo version yet. Also, I am very jealous that you live in Auckland. I spent a semester of college in NZ (Uni of Waikato) and traveled all over the country. Was the most amazing experience of my entire life!! :)

  11. says

    Can’t wait to make these lovely slices, they look so very tempting & sugar free too…what not to like? I’ve featured them on my latest post. Hope you like it? Thanks…Stacy :)

    • says

      Thank you for featuring my lemon slice. I have tried to go to your site but I get blocked by a pop-up which won’t let me go any further unless I agree for you to store cookies, so I am unable to see what you have posted. I will be removing your link the comment so other people don’t have the same experience. Sorry.

  12. Bronte says

    How long does it take to set??
    I only had geletaine sheets.. I hope I didn’t use to much :S looks pretty wobbly. See how it goes, will try again if it doesn’t work out.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: