citrus
Coconut
coconut lemon meringue
lemon
lemon meringue
meringue
slice
Coconut lemon meringue slice
Chewy meringue, zesty filling, crumbly base, all topped off with toasty almonds - what's not to like? Perfect to make for afternoon tea and you will be everyone's favourite with this winner. There are three parts to the recipe; the base, the lemon filling and the meringue top, but you have time in between each layer to make each part, because you cook it three times. Easy!
Ingredients
90g chopped butter
1/2 cup caster sugar
3/4 cup plain flour
1/3 cup cornflour
400g can condensed milk
2 eggs, separated
2 teaspoons grated lemon zest
1/2 cup lemon juice
1/2 cup dessicated coconut
1/2 cup flaked almonds
Method
1. Preheat oven to 180 degrees celsius.
2. Cream butter and half of the sugar with an electric mixer, until it turns pale yellow and is fluffy.
3. Sift in the flours and fold in gently
4. Press into a lined slice tin 18xm x 28cm
5. Bake for 15 minutes then remove from oven
6. Whisk condensed milk, egg yolks and lemon zest and juice. Pour over cooked base, spread evenly, and return to the oven and cook for another 10 minutes, then remove from oven.
7. In a clean medium sized bowl, whisk egg whites until soft peaks form. Only now add in the rest of the sugar gradually until it is thick and glossy.
Gently fold in the coconut and then spread it over the cooked slice. Top with the flaked almonds and return to the oven, cooking 10-15 minutes or until the meringue is cooked and golden.
Cool slice in tin before slicing into squares. You only need small squares!
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