Lemon Passionfruit Coconut Slice Recipes
PASSIONFRUIT AND LEMON SLICE
Tangy and delicious. The coconut gives it a tropical flavour, always asked for recipe when it is made.
Provided by Sueie
Categories Bar Cookie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C (350°F).
- Grease and line a square pan.
- Cream butter and icing sugar until creamy, add vanilla.
- Fold in flour and lemon rind.
- Press into tin and bake 15- 20 minutes until lightly golden.
- Filling: Sift flour and add coconut.
- Lightly beat eggs and sugar, then add passion fruit pulp, juice and rind.
- Add dry ingredients and stir until combined.
- Pour over base and bake further 20 minutes, or until firm to touch.
- Cool in tin.
- Dust with icing sugar and cut into squares.
EASY PASSIONFRUIT SLICE / BARS
Super easy slice to prepare...no electric mixer required. Found in an old magazine at work. This slice works equally well using regular wheat flour or ga blended gluten-free flour mix. My photos are showing the gluten-free version- use gf flour and the slice is gluten-free suitable. This recipe uses a standard size tin of condensed milk and passionfruit pulp in syrup, so there is no wastage
Provided by Jubes
Categories Bar Cookie
Time 50m
Yield 16-20 slices, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C or 160°C if using a fan-forced oven. Line a 22cm square pan or a slice tin.
- Combine all ingredients for the slice base and press into the prepared pan.
- Bake 12-15 minutes. Remove from oven and allow to cool in the pan for 15 minutes. The base is still soft while hot, but will harden as it cools. The base will be light in colour.
- Using a bowl, combine the can of condensed milk and the passionfruit pulp.
- Spread the passionfruit mixture over the slice base and return to the oven for about 12 minutes, or until the topping is just firm to the touch.
- Remove from oven, allow to cool 15 minutes and then chill until set.
- Cut into squares to serve.
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Category DessertTotal Time 50 minsEstimated Reading Time 3 mins
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- Preheat the oven to 180°C (350°F/Gas 4). Lightly grease an 18 × 28 cm (7 × 11¼ inch) baking tin and line the base with baking paper, extending the paper over the long sides for easy removal later.
- Cream the butter, sugar and vanilla in a medium bowl using electric beaters until pale and fluffy. Fold in the flour and lemon zest with a large metal spoon. Press into the prepared tin and bake for 15–20 minutes, or until lightly golden.
- To make the filling, sift the flour and baking powder into a medium bowl, add the coconut and mix to combine. Lightly beat the eggs and sugar in a separate bowl, then add the passionfruit pulp, lemon juice and zest. Add the dry ingredients and mix well. Pour over the base and bake for 20 minutes, or until firm to touch. Cool in the tin. Cut into pieces and serve.
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