Wednesday, 20 June 2012

Lemon Coconut Slice

This slice brings back childhood memories. Without fail, my Mum would have this slice made and in our lunch boxes ready for school that day. I've adapted it slightly to include a sweet and tangy lemon curd whereas Mum would always use raspberry jam. Both are just as good and just as tasty. 

90g Butter, softened
1/2 cup castor sugar
1 egg
1/3 cup SR flour
2/3 cup Plain Flour
1/2 cup Lemon butter
2 eggs
1/3 cup castor sugar
2 cups Coconut
Lemon Curd
4 egg yolks
2/3 cup castor sugar
60g Butter
2 tsp Lemon zest, grated
100ml Lemon juice (about 3-4 lemons)

To make the lemon Curd...
I recommend making this first so it has time to cool done before you put it on the base of the slice. 
Whisk egg yolks and sugar until combined. Put in a heavy-based saucepan with butter, zest and juice. Bring to simmering joint, over medium-high heat, stirring constantly (takes about 5 minutes). 

As soon as bubbles appear, remove from heat, still stirring. Place into a bowl and place a piece of glad wrap over the top (this prevents a skin from forming). Allow to cool in the fridge. 

To make the slice...
Preheat oven to 170 degrees celsius.
Beat together butter, sugar and eggs until light and fluffy. Add flours and stir till combined. Spread evenly in a greased lamington tray, followed by a layer of curd and a layer of topping. Bake for 30-40 minutes or until golden brown on top. Allow to cool in pan before cutting.

To make the topping...
Lightly beat eggs with a fork. Mix in sugar and coconut.

Soft and fluffy base, with a tangy middle and crunchie top. My idea of the perfect slice.