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Lemon coconut slice
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Zesty lemon slice, ideal for a leisurely Sunday indulgence.
Ingredients:
  • 125g unsalted butter, melted, cooled
  • 322.50 gm caster sugar
  • 225.00 gm self-raising flour, sifted
  • 1 egg, lightly beaten
  • 82.50 ml lemon curd (see Notes)
  • 1 eggwhite, lightly beaten
  • 127.50 gm desiccated coconut
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm slice pan with a 3cm depth, and line the base and sides with baking paper, leaving a 2cm overhang.
  • Combine butter, sugar, flour, and egg in a bowl. Mix until well blended, then press into prepared pan. Bake for 15 to 17 minutes, or until lightly golden.
  • Prepare the coconut topping by mixing egg white, sugar, and coconut in a bowl until well combined.
  • Evenly coat the slice base with zesty lemon curd, then sprinkle with the topping. Bake for 10 to 12 minutes or until the coconut turns a lovely golden brown. Allow to cool in the pan, then cut into squares and serve.

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