I actually can't believe I've been writing this blog for 2 years, and am only just putting this recipe up. This is an old favourite of mine & Dean's, but I hadn't made it in ages. A couple of weeks ago, I had half a jar of lemon curd in the fridge to use up and decided to revisit old faithful! I tracked down the recipe in my big recipe scrapbook - and it was just as delicious as I remembered! This one goes down a treat for morning or afternoon tea. It's a Kim Coverdale recipe from Super Food Ideas - try it out today!
Make sure you get your lemons from Charlie's :-)
Ingredients
125g unsalted butter, melted, cooled
3/4 cup caster sugar
1 1/2 cups self-raising flour, sifted
1 egg, lightly beaten
1/3 cup lemon curd (either bought, or make your own - home-made is always the best!)
Coconut topping
1 eggwhite, lightly beaten
3/4 cup caster sugar
1 1/2 cups desiccated coconut
Method
Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing a 2cm overhang.
Place butter, sugar, flour and egg in a bowl. Stir to combine. Press into prepared pan. Bake for 15 to 17 minutes or until light golden.
Meanwhile, make coconut topping Place eggwhite, sugar and coconut in a bowl. Stir to combine.
Spread lemon curd evenly over slice base. Sprinkle with topping. Bake for 10 to 12 minutes or until coconut is golden brown. Cool in pan. Cut into squares. Serve.
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