Ingredients

The following ingredients have 18 Servings
  • 1 1/2 cup plain flour
  • 1/2 cup desiccated coconut
  • 1/2 cup caster sugar
  • 90 g butter chopped
  • 1 egg
  • 90 g lemon butter
  • 3 egg whites

Instruction

  • Process flour, coconut and sugar in a food processor or mixer until combined.
  • Add butter and process until mixture is like fine breadcrumbs.
  • Add egg and process until the pastry comes together.
  • Grease and line the base and sides of an 18 x 28 cm slab tin.
  • Press mixture into the tin and bake at 220C for 10 minutes or until golden.
  • Set aside to cool for 10 minutes.
  • Spread a generous amount of the lemon butter over the slice.
  • Reduce the oven temperature to 180C.
  • Meringue topping: In a large bowl, beat the egg whites until soft peaks form.
  • Continue beating, gradually adding sugar until the mixture is soft and glossy.
  • Spoon gently over the lemon layer to cover, swirling the meringue as you go.
  • Bake for 8-10 minutes until the meringue is soft and golden.
  • Cut into fingers to serve.