As much as I love making lemon and blueberry friands, they are greedy little so-and-so’s and use 5 egg whites per batch, as well as the skin (only) of one lemon. So intent on ensuring that no yolk or lemon was wasted I went on the search for a delicious lemon and yolk rich recipe – and I think I found it with this gorgeous lemon and coconut slice.
This lemon curd recipe from Chowhound is A-MAZING – super tangy, bright and sunshine yellow. It goes beautifully with the slice base and coconut topping, but could easily be used with scones, pavlova or lemon meringue – whatever floats your boat. YUM!
- 5 egg yolks
- 1/2 cup raw sugar
- 1/4 cup finely grated, loosely packed lemon zest
- 1/3 cup freshly squeezed lemon juice
- 90 grams of butter
- Psst: if you are not trying to get rid of egg yolks you can actually buy lemon curd from your local supermarket and fast track your lemon slice consumption. No-one needs to know!
- 150g unsalted butter, chopped
- 1/3 cup caster sugar
- 1 tablespoon cornflour
- 1 1/3 cups plain flour
- Desiccated coconut to serve
Prep time: 30 minutes
Cook time: 35 minutes
Servings: 20 bite size slices
Fill a medium saucepan with a 4-5 cm of water, bring to the boil, then turn down to a slight simmer. Place all the ingredients except for the butter into a large bowl, whisk to combine. Place bowl over the saucepan, making sure the bottom is resting above, not in, the simmering water.
Whisk the mixture continuously until the yolks thicken – about 7-10 minutes.
Take the bowl off the heat and whisk through the butter, one quarter at a time.
Strain the mixture through a sieve to remove any rind.
Cover the curd with glad wrap and refrigerate until base is ready.
Preheat oven to 180°C. Grease a 3cm-deep, 16cm x 26cm slice pan and line with baking paper, allowing a 2cm overhang on all sides.
Place butter in a large microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute or until melted. Stir in sugar and set aside to cool.
Add flours to butter mixture, then call in reinforcements to stir up a dough.
Spread mixture into preprepared pan and bake for 20 minutes.
Once cooked, pull out the oven and allow to cool completely to room temperature.
Once cool, spread the lemon curd mixture over the top of the prepared base and bake for a further 15 minutes until just set – it will set further as it cools so don’t be afraid to pull out of the oven when there is still a small amount of jiggle.
Allow to cool fully before pulling out of the pan, dusting with coconut, slicing into squares and serving. ENJOY!