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Lemon curd slice

Print Recipe
Course: Snack
Ingredients Method

Ingredients
  

  • 500 g soft butter
  • 220 g caster sugar
  • 600 g plain flour
  • 120 g desiccated coconut
FILLING - 700g lemon curd
  • 500 ml lemon juice
  • zest and juice from 1 lemon
  • 190 g caster sugar
  • cornflour
  • 2 egg yolks
  • 35 g butter
TOPPING
  • 360 g soft butter
  • 300 g caster sugar
  • 40 g finely grated lemon rind
  • 8 eggs
  • 600 g desiccated coconut
  • 200 g plain flour

Method
 

  1. Grease and line gastronome tray
  2. Beat butter and sugar until light and fluffy.
  3. Stir in flour and coconut and mix well
  4. Press into tray
  5. Bake at 160c for approximately 15 mins or until lightly browned
  6. Cool slightly
  7. Spread with warm lemon curd
LEMON CURD
  1. Place lemon juice, zest and sugar in saucepan
  2. Bring to boil
  3. Simmer until sugar is dissolved
  4. Dissolve cornflour in 50ml water
  5. Remove saucepan from heat to add cornflour mixture
  6. Return to heat
  7. Bring back to boil
  8. Stir in egg yolks, one at a time
  9. When bubbles appear, remove from heat
  10. Stir in butter
TOPPING
  1. Beat butter, sugar and lemon rind until light and fluffy
  2. Add eggs one at a time, beating well after each addition
  3. Stir in flour and coconut
  4. Spread topping over lemon curd and smooth with the back of a spoon
  5. Bake at 160c for approximately 20 mins or until brown and firm
  6. Dust with icing sugar when cold