Saturday, 14 September 2013

Lemon Coconut Slice


This delicious recipe is from the lovely Cook Book that my Mum gave me for my 46th Birthday present. By Kim Evans (Little and Friday) published by Penguin Books. 
This lovely slice is rich and sweet and if you love lemons then you will love this. Its fresh and feels like spring. for this time of year it was a great finish to a lovely meal.


Lemon Coconut Slice


Base :

175g unsalted butter, softened
1 ½ cups icing sugar
½ teaspoon vanilla essence or paste
1 egg
2 cups desiccated coconut
1 ½ cups flour

Filling:

2 395g tins sweetened Condensed milk
250ml lemon juice
200ml pssionfruit pulp
8 eggs yolks

Meringue:

8 egg whites
½ cup castor sugar
2 cups coconut thread
½ teaspoon salt
½ teaspoon vanilla essence or paste


  1. Preheat oven to 150c. Grease a 25cm square tin and line the bottom and sides with baking paper.
  2. To prepare base, cream butter, icing sugar and vanilla with an electric mixer until light and fluffy. Add egg and beat until well combined.
  3. Using a wooden spoon, fold through coconut and flour until combined.
  4. Press mixtur firmly into prepared tin. Bake for 10 minutes in centre of oven.
  5. While base is cooking, prepare filling. Combine all ingredients in a bowl. Pour over cooked base and return to oven for a further 15 minutes until set.
  6. Prepare meringue by whisking egg whites with an electric mixer until soft peaks form. Whisk in sugar, coconut, salt and vanilla.
  7. Spread meringue evenly over cooked filling. Bake for 10 minutes or until meringue is light brown. Place in refridgerator to set.