Recipe: Lemon coconut slice

Last updated 11:40 14/11/2012
lemon coconut slice
TANGY TREAT: Lemon coconut slice.

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The recipe for this delectable slice, which has a hint of passionfruit in its deceptively light and creamy centre, comes from the Blue Orange Cafe in the California Garden Centre, Lower Hutt.

COCONUT LEMON SLICE

Base

175g unsalted butter

1 1/2 cups icing sugar

1/2 tsp vanilla essence

1 egg

2 cups desiccated coconut

1 1/2 cups flour

Filling

2 x 395g tins condensed milk

250ml lemon juice

200ml passionfruit pulp

8 egg yolks

Meringue

8 egg whites

1/2 cup caster sugar

2 cups coconut thread

1/2 tsp salt

1/2 tsp vanilla essence

Preheat oven to 150C. Grease a 25cm square tin and line the bottom and sides with baking paper.

To prepare base, cream butter, icing sugar and vanilla essence with an electric mixer until light and fluffy. Add egg and beat until well mixed. Using a wooden spoon, fold through coconut and flour until combined.

Press mixture firmly into prepared tin. Bake for 10 minutes in centre of oven.

While base is cooking, prepare filling by putting all the ingredients in a large bowl and mixing well. Pour over the cooked base and return to oven for a further 15 minutes, until set.

Prepare meringue by whisking egg whites with an electric mixer until soft peaks form. Whisk in sugar, coconut, salt and vanilla. Spread meringue evenly over cooked filling.

Bake for 10 minutes or until meringue is light brown. Let cool for 15 minutes, then place in the refrigerator to set.

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