Today I am sharing two slice recipes that I have recently baked. They are both easy to make, taste delicious and freeze well. If you cut them into squares prior to freezing your life is even easier next time you need something sweet.
Lemon and coconut slice
Recipe from Donna Hay magazine, Feb/Mar 2011
Serves: 10
INGREDIENTS
- 1 1/4 cups 185g plain flour, sifted
- 3/4 cup 60g desiccated coconut
- 1/2 cup 110g caster sugar
- 1 teaspoon vanilla extract
- 125 g cold butter chopped
- icing sugar for dusting
lemon filling
- 4 eggs
- 2 egg yolks extra
- 2 cups 440g caster sugar
- 1/3 cup 50g plain flour, sifted
- 1 tablespoon finely grated lemon rind
- 1 cup 250ml lemon juice
INSTRUCTIONS
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Preheat oven to 180°C (350°F). Place the flour, coconut, sugar, vanilla and butter in the bowl of a food processor and process until mixture just comes together.
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Press into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 20-25 minutes or until golden. Set aside.
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Reduce oven temperature to 160°C (325°F).
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To make the lemon filling, place the eggs and extra yolks in a bowl and whisk to combine. Add the sugar, flour, lemon rind and juice and whisk until smooth.
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Pour the mixture over the cooked base and bake for 20-25 minutes or until just set. Refrigerate for 2 hours or until firm. Dust with icing sugar to serve.
Do you cook slices?
Do they remind of cake stalls or visits to elderly relatives?
I hope you enjoy these two!
