Lupin Anzac Lemon & Coconut Slice – My Provincial Kitchen

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Lupin Anzac Lemon & Coconut Slice

This is another wonderful recipe from Kelsi from The Gluten Free Maize .  This is a lemon & coconut slice using our Lupin Anzac Biscuit mix as the base.

YOU WILL NEED

BISCUITS
1 pack of Lupin Anzac Biscuits
60g rice malt syrup/maple syrup or golden syrup
40g coconut oil (or you can use butter)
20g water

FILLING
395g can sweetened condensed milk (if you're after a dairy free option, this from Natures Charm works a treat)
4 eggs
1/2 cup lemon juice
1/2 cup toasted coconut

NOW WHIP IT UP

Preheat oven to 180°
Line a 20cm x 20cm tray with baking paper & set aside
Melt syrup, coconut oil & water for biscuit mix
Add biscuit mix to wet ingredients & mix well
Press into prepared tray & bake for approx 15 minutes until golden brown, remove from oven
Combine filing ingredients into a bowl & beat with an electric beater for 4-5 minutes
Pour on top of cooked Anzac base
Cook for approx 15 minutes
Remove from oven & allow to sit overnight to set & cool properly.

Lupin Anzac Lemon & Coconut slice

Make sure you drop by Kelsi's Instagram page & let her know if you've tried her recipe, I know she'd love to hear from you.  And please share with us, we'd also love to know if you have tried this recipe & what you think.

Take care
Tanya

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