Lemon Coconut Meringue Slice

Picture a balmy Sunday afternoon, you've spread out your picnic blanket in the luscious grass and are settling down to a thermos full of fragrant tea.. What else could you ask for? How about a delicious slice of lemony sweet nutty goodness? OK!

You will need...
90gr unsalted butter
30gr caster sugar (2Tbs)
90gr plain flour (3/4 cup)
45gr cornflour (1/3 cup)
Lemon Curd
125ml lemon juice
Grated rind of 1 lemon
90gr sugar
50gr unsalted butter
2 egg yolks
100ml cold water
15gr cornflour
200ml Sweetened Condensed Milk
Meringue Topping
2 egg whites
60gr caster sugar
70gr desiccated coconut (1/2 cup)

1. Preheat your oven to 180 degrees Celsius and grease and line a Lamington pan.
1. For the base, cream butter and sugar in a small bowl with an electric mixer. Sift the flour and cornflour together and fold in until well combined
2. Turn out onto a lightly floured bench and knead briefly to a smooth dough, then form into a rectangle.
3. Roll flat with a rolling pin on a sheet of greaseproof paper and then place into the Lamington pan, pressing into the edges. Bake for 15 minutes until lightly golden, remove from oven.
4. Meanwhile, make your lemon filling by combining the cornflour and the water. Add all the other ingredients except the condensed milk.
5. Cook over a moderate heat until the mixture boils, then whisk in the condensed milk and pour into the base. Bake for a further 10 minutes.
6. While the curd is setting, make the meringue by whipping the egg whites to soft peaks using an electric mixer, then gradually adding the sugar while whipping to stiff peaks.
7. Once the sugar is combined, fold in the coconut. Either spread the meringue over the filling, or use a piping bag to make it look pretty. If you just spread over the meringue you can sprinkle some extra coconut over the top.
8. Bake for a further 10 minutes or until meringue is golden on top. Leave to cool to room temperature before removing from the pan and cutting into squares.


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