INGREDIENTS: base 1 cup (220g) caster (superfine) sugar 1 cup (80g) desiccated coconut 2 cups (300g) plain (all-purpose) flour 200g unsalted butter, melted lemon filling 4 eggs 2 egg yolks, extra 2 cups (440g) caster (superfine) sugar ⅓ cup (50g) plain (all-purpose) flour, sifted 1 tablespoon finely grated lemon rind 1 cup (250ml) lemon juice (about 3 medium lemons) Italian meringue 175 gm caster sugar 2 eggwhites Pinch of cream of tartar 60ml water HOW TO MAKE: 1. Preheat oven to 180ºC (350ºF). Place the sugar, coconut, flour and butter in a bowl and stir until combined and mixture resembles coarse breadcrumbs. You can also do this by popping everything in a food processor and pulsing it a few times. 2. Using the back of a spoon, press the mixture into the base of a lightly greased 20 x 30cm slice tin lined with non-stick baking paper. It’s important to press the base right into the edges and corners of the tin so the lemon fill...
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