It taste much better If you can make own lemon butter or curd.
<< Coconut Macaroon Lemon Slice >>
*1 Cup plain flour, sifted
*2 Tbsp desiccated coconut
*1/3 Cup caster sugar
*100g Butter, chopped
*1 Tbsp milk
*1 Cup lemon butter
*2 Egg whites (extra large)
*2/3 Cup caster sugar
*2 Cup desiccated coconut
1.To make base
Preheat oven to 180℃, conventional/160℃ fan forced.
Combine the flour, coconut, sugar and butter in a food processor and blend to fine crumbs. (or rub them togehter with your fingers)
Add the milk and blend until mixture comes together.
Press mixture into a greased and lined 28cm x 18cm brownie / slice pan.
Bake for 20 minutes or until pale golden.
2. Spread lemon butter over base. Reduce temperature to 170℃.
3. To make topping
Beat the egg whites in a bowl with a pinch of salt until firm peaks form.
Beat in sugar a little at time until all sugar is incorporated and a thick glossy meringue forms.
Fold through coconut and gently spread over lemon.
Bake for 20~25 minutes until pale golden.
Cool in pan. Cut into squares.
...... And enjoy!!
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