Louise slice with lemon curd and coconut

A Kiwi classic gets a zesty, citrusy twist with this Louise slice recipe. Traditional jam is swapped with lush lemon curd to create a tangy, seriously delicious afternoon tea treat. It's a must-try!

By Jo Wilcox
  • 15 mins preparation
  • 45 mins cooking
  • Makes 16 slices
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For more recipes like this, check out our most irresistible lemon cake recipes, including lemon syrup cake, lemon drizzle cake, angel food cake and more.


  • 125 gram butter, softened
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla paste
  • 3 eggs, separated
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1 cup lemon curd
  • 3/4 cup caster sugar
  • 1 cup thread coconut


  • 1
    Preheat the oven to 180°C and line a square slice tin with baking paper.
  • 2
    Cream the butter and sugar using an electric beater for 4-5 minutes or until creamy and pale.
  • 3
    Add the vanilla and egg yolks and mix well. Sift over the flour and baking powder and stir to form a soft dough. Press the mixture into the lined tin and smooth with the back of a spoon. Bake for 10-15 minutes or until just golden. Cool for 10 minutes in the tin.
  • 4
    Spread lemon curd evenly over base.
  • 5
    Meanwhile, whisk egg whites and slowly add second measure of sugar, beating for 3-4 minutes until glossy, thick peaks form. Fold in ¾ cup of the coconut.
  • 6
    Spread meringue over the lemon curd and sprinkle with remaining coconut. Bake the slice for 25-30 minutes or until the meringue is golden and toasted. Cool in tin then remove and cut into slices.