Lemon Coconut Slice

Ingredients list for Lemon Coconut Slice

• 3/4 cup Refined flour (maida) (For slice)
• 100 grams Butter (For slice)
• 1 Egg (For slice)
• 1/4 cup Desiccated coconut
• Lemon curd:
• 2 teaspoons Lemon rind
• 60 millilitres Lemon juice
• 50 grams Butter
• 1/2 cup Castor sugar (caster sugar)
• 2 Egg yolks
• Coconut topping:
• 2 cups Fresh Scraped coconut
• 1 cup Desiccated coconut
• 2 Eggs
• 1/2 cup Castor sugar (caster sugar)

Method

1. Preheat oven to 180° C. Grease and line a baking tin.
2. Put butter and sugar in a bowl and beat with an electric beater till well combined. Add egg and beat till just combined. Add flour and coconut and mix with spatula till well combined.
3. Pour this mixture into the prepared tin and bake in the preheated oven for fifteen minutes or till it turns golden and a skewer inserted into it comes out clean.
4. Meanwhile to make lemon curd, put the egg yolks in bowl, add quarter cup caster sugar and whisk it well.
5. Heat lemon juice and remaining caster sugar in a non-stick pan and bring it to a boil. Add this to the egg mixture and whisk well. Put this back into the pan and cook till it thickens or starts to coat the back of a wooden spoon.
6. Add lemon zest, switch off the heat and add some butter and mix.
7. Spread this lemon curd evenly over the prepared base.
8. To make the coconut topping whisk the eggs and sugar in a medium bowl, add scraped coconut and desiccated coconut and stir until well combined. Sprinkle evenly over the lemon curd. Bake in the oven for twenty to twenty five minutes at 180° C or until the coconut is lightly golden and set.
9. Set aside in the tin itself to cool completely. Cut into squares to serve.

Nutrition Info