Articles & Recipes
Lemon Coconut Slice
An excellent recipe for those times when you have
Ingredients
Base
1 cup unsaturated margarine (250grams)
½ cup castor sugar (110grams)
2 cups plain flour (260grams)
1 teaspoon baking powder
2 teaspoon grated lemon rind
Topping
4 eggs
½ cup sugar (110grams)
1 tabsp lemon rind
½ cup lemon juice- about the juice of 2 lemons (125ml)
½ cup light 5% fat coconut milk (125ml)
½ cup grated desiccated coconut (30grams)
2 teaspoon icing sugar (6grams)
Method
Cream margarine, sugar, flour, baking powder and lemon rind to form a soft smooth dough.
Spread into a 20 by 30 cm lamington tin with that has been lined with baking paper.
Smooth with likely floured hands.
Bake base in 180ºC oven for 20 minutes or until lightly brown around the edges.
Prepare topping by beating eggs, sugar, lemon rind, and lemon juice together.
Stir in coconut milk.
Gently pour on top of the cooked base and sprinkle with coconut.
Bake at 160ºC for 30 minutes or until topping is firm to the touch.
Allow to cool and then cut into 4x7= 28 squares.
Dust with icing sugar just before serving.
Serves : 28
Quantity per Serve : piece
Nutrients per Serve :
KJ 494, Calories 120, Carbohydrates(grams) 15.9, Fat(grams) 5.3, Protein(grams) 2.1
Note
Vegetarian
Tips
Freezes well.