Paleo Lemon Slice

Samantha Walker| Naturopath| Nutritionist| Herbalist

A few weekends ago, my dad came home with a massive bag full of meyer lemons. For all the cooks out there, you would know that these lemons are really great for cooking in sweets. So it was my challenge to make something yummy and healthy with dad’s lemon bounty. What was made was a delicious refined sugar free, gluten free, paleo lemon slice.


Lemon curd

  • 6 whole eggs
  • 1/2 cup raw organic honey
  • 1/2 cup coconut oil
  • 1 cup meyer lemon juice (8 lemons)
  • unsweetened shredded coconut


  • 1 cup of raw almonds
  • 1 cup of raw macadamia nuts
  • 1/4 cup raw organic honey
  • 1/2 cup of melted coconut oil
  • 2 eggs


Lemon curd:

  • Whisk your eggs, honey, and lemon juice together in a small sauce pan
  • Place on your stove over medium/high heat and add coconut oil
  • Stir until coconut oil melts and then continue stirring until the mixture thickens and starts to bubble
  • Once thick, remove from the heat and place in a bowl in your refrigerator to cool


  • Preheat your oven to 180 Degrees celcius
  • Place your almonds and macadamia nuts in a food processor and blend until in small chunks, you do not want a flour consistency, you want little chunks
  • In a mixing bowl, combine nuts with the honey, melted coconut oil, and eggs and mix well
  • Grease an 8×12 inch baking pan, I used coconut oil and then spread your nut mixture over the entire pan
  • Bake for 15-18 minutes or until the base is done, it will pass the toothpick test and look a little golden
  • Cool your crust completely before applying your topping
  • Once your crust is cool, spread your lemon topping over your base, sprinkle as much unsweetened shredded coconut as you want over the topping, and then return to the refrigerator or freezer, I like mine better frozen
  • Keep it refrigerated or frozen until you serve it and then return the remaining to the fridge/freezer
  • Enjoy

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