Blend Espresso's lemon slice
Ingredients
Base
175g butter
1 1/2 cups icing sugar
1/2 tsp vanilla
1 egg
2 cups desiccated coconut
1 1/2 cups plain flour
Topping
790g condensed milk
8 egg yolks
250g lemon curd
200g lemon juice
Method
Preheat oven to 150degC. Line tin with baking paper.
To prepare base, cream butter, icing sugar and vanilla in a mixer until light and fluffy.
Add egg and beat till well combined.
Using a wooden spoon, fold through coconut and flour until combined.
Press mixture firmly into prepared tin and bake for 10 minutes in centre of oven.
While base is cooking, prepare the filling by combining all ingredients in a bowl and pour over partly cooked base.
Return to oven for a further 30 minutes or until set but not turning brown on top.
Requested by Wendy Ritchie of Mosgiel.
This recipe comes from Blend Espresso in Gordon Rd, Mosgiel.
