After the indulgent main course meals, light and fresh desserts are always bound to go down a treat with your guests! Vivians Lemon Slice is inspired by the Little and Friday recipe and adds passionfruit and coconut for a little extra kick.
Ingredients
Base:
- 1 egg
- 175g Butter
- 1.5 Cups Icing Sugar
- 1/2 Tsp Vanilla Essence
- 2 Cups Fine Coconut
- 1.5 Cups Flour
Filling:
- 100g Condensed Milk
- 250ml Lemon Juice
- 200ml Passionfruit Pulp
- 8 Egg Yolks
Meringue
- 8 Egg Whites
- 1/2 Cup Sugar
- 2 Cups Shredded Coconut
- 1/2 Tsp Salt
- 1/2 Tsp Vanilla Essence
Directions
- Preheat oven to 150 degrees Celsius.
- Grease a square tin and line the bottom and sides with non-stick baking paper.
- For the base cream together 175g butter, 1.5 cups icing sugar and 1/2 tsp vanilla essence until light and fluffy (using an electric blender is advisable) Add in 1 egg and beat until well combined.
- Fold through 2 cups fine coconut and 1.5 cups of flour with a wooden spoon until combined.
- Press base mixture firmly into the tin and bake for 10 minutes.
- While the base is cooking combine all filling ingredients into a bowl and mix. Pour filling over base once ready and put it in the oven for another 15 minutes or until set.
- For the meringue, whisk egg whites until soft peaks form (using an electric blender is advisable). Whisk in sugar, coconut, salt and vanilla until combined.
- Spread the meringue mix over the cooked filling, return to oven for a further 10 minutes or until the meringue is light brown.
- Place in the fridge to set.
