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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

  1. 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.

  2. 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.

  3. Reduce oven temperature to 160°C (325°F).

  4. 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.

  5. 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.