Lemon and coconut slice

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!


INGREDIENTS

Lemon Curd

  • 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!

Slice base

  • 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


HOW TO:

Lemon curd

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.

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Whisk the mixture continuously until the yolks thicken – about 7-10 minutes.

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Take the bowl off the heat and whisk through the butter, one quarter at a time. img_2130

Strain the mixture through a sieve to remove any rind.

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Cover the curd with glad wrap and refrigerate until base is ready.

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Base

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.

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Add flours to butter mixture, then call in reinforcements to stir up a dough.

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Her strength comes from her pigtails.

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Spread mixture into preprepared pan and bake for 20 minutes.

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Once cooked, pull out the oven and allow to cool completely to room temperature.

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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.

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Allow to cool fully before pulling out of the pan, dusting with coconut, slicing into squares and serving. ENJOY!

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