Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 15 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
15
- 1 cup desiccated coconut
- 1 1/3 cup plain flour
- 1/2 cup cornflour
- 150grams unsalted butter
- 1 lemon, rind finely grated
- 3 lemon, 1/2 cup juiced
- 2 eggs, separated
- 1/4 cup caster sugar
- 395grams condensed milk
Method
Step 1 of 4
Preheat oven to 180°C. Line a 17x27cm slice pan with baking paper.
Step 2 of 4
Beat butter and sugar with electric beaters until pale and creamy. Gradually beat in combined flours. Turn out onto a lightly floured surface and knead for a few minutes until smooth. Transfer to a pan and press evenly over base. Bake for 15 minutes or until golden.
Step 3 of 4
Meanwhile, place egg yolks and whites into separate bowls. Add condensed milk, lemon rind and juice to a bowl with egg yolks and stir to combine. Pour over a warm base, return to oven and bake for 10 minutes.
Step 4 of 4
Beat egg whites in a small bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in coconut. Spread roughly over the lemon filling. Bake for 10 to 15 minutes or until golden. Cool in pan. Cut and serve. Note: Stir the butter and sugar until they are light and fluffy. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white colour.
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