Get My FREE Breakfast Recipes For Busy Mornings Booklet

Lemon Slice

My sweet tooth is a big fan of anything with fresh berries or lemon. Dishes on the dessert menu with either of those ingredients (or even better both) would always be my choice. So naturally I wanted to make up a healthy lemon slice recipe so that I don’t have to miss out.

Lemon Slice


1.5 cup almond flour
1.5 cup walnut pieces
1/3 cup butter (or more coconut oil)
1/3 cup coconut oil, melted
2 eggs
3/4 teaspoon coarse sea salt
1 cup fresh lemon juice
6 eggs
1/2 cup raw honey
1/2 cup melted coconut oil

  • Preheat oven to 175 degrees.
  • In the TM bowl, pulse the walnuts on Turbo until they resemble coarse meal.
  • Add the remaining ingredients for the base and mix 10 secs/speed 3 or until just combined, taking care not to mix it too much.
  • Spread the mixture evenly into a square silicon or lined non stick baking dish.
  • Bake for 20-25 minutes, or until lightly browned.
  • Allow to cool.

For the topping:

  • Combine the lemon juice, eggs, and honey in a clean TM bowl. Mix it 5 mins/80 degrees/speed 2-3.
  • Slowly pour in the coconut oil while the mixture is spinning.
  • Stir until the mixture thickens – this happens very quickly so watch closely. It takes about 5 mins, but keep an eye on it, it may even need another 30 secs.
  • When thickened, spread evenly over the baked crust. Smooth the surface.
  • Refrigerate for at least 2 hours or until completely chilled.
  • Cut into squares and enjoy!  Store in fridge.

The base isn’t firm like a biscuit base might be, but if you make sure it is browned it should hold its shape very well.

You could also use this topping recipe in a tart form, yum!

Posted by Evolved Nutrition and Naturopathy

Share this post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email