lemon coconut slice

Ingredients

• 100g butter, softened
• 1/2 cup (100g) caster sugar
• 1 egg
• 3/4 cup (115g) plain flour
• 1/4 cup (20g) desiccated coconut

• Lemon curd

• 50g butter, chopped
• 1/2 cup (100g) caster sugar
• 1 egg, whisked
• 2 tsp finely grated lemon rind
• 1/4 cup (60ml) lemon juice

• Coconut topping

• 2 eggs
• 1/2 cup (100g) caster sugar
• 2 cups (130g) shredded coconut
• 1 cup (85g) desiccated coconut

Method

1. Preheat oven to 180°C. Grease and line the base and sides of a 19 x 29cm
   slice pan with baking paper, allowing the long sides to overhang.
2. Use an electric mixer to beat the butter and sugar until combined. Add the
   egg and beat until just combined. Add the flour and coconut and stir with a
   wooden spoon until combined. Spoon mixture into the prepared pan and smooth the
   surface with the back of a spoon. Bake in preheated oven for 15 minutes or until
   golden.
3. Meanwhile, to make the lemon curd, combine the butter, sugar, egg, lemon rind
   and juice in a small saucepan over medium heat. Cook, stirring, for 5 minutes or
   until mixture boils and thickens. Remove from heat and set aside to cool
   slightly.
4. Spread the lemon curd evenly over the prepared base. To make the coconut
   topping, use a fork to whisk the eggs and sugar in a medium bowl. Add the
   shredded and desiccated coconut and stir until well combined. Sprinkle evenly
   over the lemon curd. Bake in oven for 20-25 minutes or until the coconut is
   lightly golden and set. Set aside in pan to cool completely. Cut into squares to
   serve.