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Coconut and lemon meringue slice
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Delicious lemon curd, airy meringue, and crispy coconut create a crowd-pleasing dessert.
Ingredients:
  • 150g butter, at room temperature
  • 70g (1/3 cup) caster sugar
  • 4.40 gm vanilla essence
  • 150g (1 cup) plain flour
  • 5.00 gm self-raising flour
  • 60ml (1/4 cup) milk
  • 187.50 ml Lemon curd
  • 2 egg whites
  • 63.75 gm desiccated coconut
Instructions:
  • Preheat your oven to 180C. Grease and line a 16 x 26cm slice pan, making sure the sides overhang.
  • Cream butter, sugar, and vanilla until light and fluffy. Add egg and beat well. Gently fold in the mixture of flour and milk.
  • Evenly layer the mixture on the pan, then bake for 15-20 minutes or until a skewer inserted in the center comes out clean.
  • Spread a generous layer of delicious Yackandandah Lemon Curd over the buttery slice base.
  • Whip 2 egg whites with an electric beater until soft peaks form in a clean dry bowl. Gradually add 1/2 cup caster sugar while whisking. Gently fold in 1/2 cup desiccated coconut. Spread the meringue mix over the lemon curd, then sprinkle 1/4 cup shredded coconut on top. Bake at 180°C for 20 minutes, then cool in the pan before cutting into pieces.

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