Ingredients
1½ cups plain flour
⅓ cup icing sugar
⅓ cup cornflour
180g butter
diced small
1 tin condensed milk
395g
½ cup lemon juice
2 eggs
separated
⅓ cup castor sugar
⅓ cup coconut
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 rectangular cake tin (20cm by 31cm)
- 1 foil
- 1 baking spray
- 1 medium bowl
- 1 electric beaters
Instructions
- Preheat oven to 180C. Line a rectangular cake tin (20cm by 31cm) with foil and spray with baking spray, set aside.
- In a medium bowl add plain flour, icing sugar, cornflour and butter.
- Crumble butter with dry ingredients to form a dough. When combined, press into the prepared tray.
- Bake for 15 minutes.
- While the base is baking, make the filling. Add condensed milk, lemon juice and egg yolks together and mix until thick and even in texture.
- Pour the filling over the precooked base.
- For the meringue topping, whisk egg whites until thick then gradually add castor sugar.
- Once egg whites are glossy and stiff, turn off beaters and fold in the coconut.
- Spread the meringue evenly over the filling and bake for a further 15 minutes.
- Cool completely and cut into slices.
- Store in the fridge.
Notes
Tip
Because this is so sweet (due to the condensed milk) a little bit goes a long way, a perfect slice for school fetes or birthday parties.
Tip
It seems to taste better the day after I make it.
Variation
For a crisper base and firmer texture, bake the base layer at 180 degrees for 15 minutes, then add the lemon layer and bake for 12 minutes, then finally add the meringue layer and bake for approximately 12 minutes or until slightly coloured on top.
Storage
Store in the fridge.
