Due to an overabundance of lemons in my backyard, I’ve been trying to use as many as possible in all my cooking and baking. From drinking lemon juice and warm water most mornings, to using them for a roast chicken or salad dressing (and of course the odd gin), I’ve been eating loads. I’ve even been known to eat them raw, but not the skin or pith of course. I guess I just like the zing.
For my latest lemon infused recipe, I decided to bake a slice. But not just any old slice. A slice with a moist slice base, then homemade lemon curd lavishly layered, then finally a coconut layer to top it off.
I had my slice with a tall glass of lemon gin fizz. So, lemon overload all around.
Grab the recipe here and get baking.