PHOTO: SIMON LAMBERT When you get given a bowl of freshly picked lemons, they sure are hard to resist. Their skins are bursting with oils and aromas and the flesh is fragrant and juicy. It is almost a different fruit from shop-bought ones suffocated in wax and often dry. This delightful fresh lemon slice captures the first flavours of spring. Makes 10-12 squares Preparation 10 minutes Cooking time 20 minutes Skill easy Ingredients 115g butter, softened 150g caster sugar 2 eggs 1 lemon, zest and juice (1 Tbsp) 20g coconut, toasted 95g flour 1/2 tsp baking powder Lemon icing 65g butter, softened 270g icing sugar, sifted 1 lemon, zest 3-4 Tbsp lemon juice Method Preheat oven to 170 degrees Celsius Grease and line a 18cm × 20cm (approx) square tin. Beat the butter, sugar and lemon zest until light and creamy. Add the eggs one at a time, beating well. Add the lemon juice and beat to combine. The mixture may start to split at this stage but it will come back when you add the dry ingredients. Add the coconut and sifted flour and baking powder. Stir to combine. Spread into your prepared tin. Bake for 20 minutes or until the centre is firm. Remove and cool. To make the lemon icing: Beat the softened butter, icing sugar and zest until light and creamy. Add 3 tablespoons of the lemon juice and beat until well mixed. If the icing is a too thick add a little more lemon juice. Spread over the cooled base. Cut into even-sized squares.
