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Lime & Lemon Coconut Slice

Source: Coles magazine - September 2015 - Pag 51
Image Source: taste.com.au

Makes 20 pieces - Prep 15 mins (+ cooling time)  Cooking 45 min

Ingredients
125g butter, softened
 1/2 cup (110g) caster sugar
 1 Coles Brand Australian free range egg
 1 cup (150g) plain flour
 1/2 cup (40g) desiccated coconut
Lime and lemon curd
 75g butter, chopped
 3/4 cup (165g) caster sugar
 1 Coles Brand Australian free range egg, whisked
 3 teaspoons finely grated lime rind
 1/4 cup (60ml) lime juice
 2 tablespoons lemon juice
 1 teaspoon cornflour
Coconut topping
 2 cups (160g) desiccated coconut
 1 cup (75g) shredded coconut
 1/2 cup (110g) caster sugar
 2 Coles Brand Australian Free Range Eggs, lightly whisked


  1. Preheat oven to 180C. Grease a 19cm x 29cm slice pan. Line the base and 2 long sides with baking paper, allowing the sides to overhang.
  2. To make the curd, place butter, sugar, egg, lime rind, lime juice, lemon juice and cornflour in a small saucepan over medium-low heat. Cook, stirring constantly, for 5 mins or until mixture boils and thickens slightly. Remove from heat and set aside to cool and thicken.
  3. Meanwhile, use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Stir in flour and coconut. Spread over base of the prepared pan. Bake for 20 mins or until light golden.
  4. Spread the curd evenly over the base. To make the coconut topping, place the combined coconut and sugar in a medium bowl and stir to combine. Add the egg and use a fork to combine. Sprinkle evenly over the curd mixture and use the back of a fork to lightly press to secure. Bake for 20 mins or until lightly golden and set. Set aside to cool completely. Cut into pieces.

Vic Lic

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