This slice is lovely, it is fresh, it is full of flavour. I love when I can make a cake with ingredients I have in my pantry. I am also happy when I try something and I love it.
The meringue can be omitted, you can serve it as a lemon slice, it is lovely just like that.
The base I love, the coconut is brilliant in it. The filling beautiful, a perfect balance between tart and sweet, and the meringue, marshmallowy and perfect.
Now in the original recipe supposedly when you put the filling on top of the base to bake, it will sink to the bottom once cooked. Now that did not happen when I did it, so if it happens to you, don't stress, the recipe says it is supposed, just invert it when serving. But like I said it didn't happen when I made it.
This slice is so simple and so tasty I will just have to keep making it.
Makes 24 pieces
175g unsalted butter, softened
55g caster sugar
Zest of 1 lemon
40g desiccated coconut
250g plain flour
1/2 teaspoon salt
Finely grated rind of 2 lemons
35g plain flour
275g caster sugar
80g unsalted butter, melted, cooled slightly
1/2 cup (125ml) lemon juice
3 egg whites
1 tablespoon lemon juice
165g caster sugar
Preheat oven to 180C.
Grease and line with baking paper a 3cm deep, 20cm x 30cm slice pan. Allow a 2cm overhang on all sides
Make the lemon filling first, so it has time for all the flavours to develop, and the air you generate by whisking to collapse.
For the lemon topping: Whisk eggs lightly. Add the lemon rind, flour, butter and sugar, whisk together until smooth. Add the lemon juice, whisk until well incorporated.
For the base: Using an electric mixer, beat butter, sugar, zest and salt until light and fluffy. Add the coconut and flour, stir in with a spoon until the mixture starts to come together. Transfer into your prepared pan.
Using your hands, press the dough into the pan to cover the base (it can go up the sides a bit if you like). Bake for 25 minutes or until golden. Remove from oven. Set aside to cool for 10 minutes.
Reduce the oven temperature to 160C.
Carefully pour the filling over the cooled base. Bake for 30 minutes or until just set. Cool out of the oven for 30 minutes. Then refrigerate for 2 hours or until firm.
You can use a blowtorch to scorch the meringue, but I'll give you an alternate way of doing it, if you don't have one. Preheat oven to 220C. Place the slice on a baking paper lined baking tray with the filling side up.
To make the meringue, using an electric mixer, whisk egg whites until soft peaks begin to form. Add the lemon juice, then add the sugar in, a tablespoon at a time, whisking constantly on high speed, for about 8 minutes or until thick and glossy.
Spoon the meringue onto the filling, swirling it around to make it decorative or pipe the meringue in a piping bag fitted with a 1cm nozzle and pipe the meringue in lines over curd to cover. Bake for 1 minute on the top shelf of your oven until the meringue is light golden or blow torch it. Cool for 5 minutes.
Cut into 20 slices and serve, or refrigerate until needed.
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