There's nothing fancy or difficult about this slice. You've no doubt had it before, though sometimes with a rasberry or strawberry jam as the filling instead of the lemon curd. It is just good old fashioned Nanna style baking, at it's best!
I use the EDC recipe for the lemon curd, though you'll find a couple of variations around for it, so just use one which is to your taste. I always an the juice of an extra lemon because I love it quite tart.
(adapted from an old recipe handwritten by my beautiful Nanna)
160g caster sugar (or raw sugar milled for 3 seconds on speed 10)
250g SR flour
1 quantity of EDC lemon curd
1 egg white
95g caster sugar (or raw sugar milled for 3 seconds on speed 10)
120g dessicated coconut
Make lemon curd as per EDC recipe instructions. You will need about half the quantity for this recipe so allow half to cool and bottle the remaining half straight away.
Preheat oven to 160°C (Fan Forced).
1. Place butter in TM bowl and melt for 4 minutes, 50° on speed 2.
2. Add sugar, SR flour and egg and mix for 10 seconds on speed 4.
3. Press into slice tray. Bake 15-17 minutes, until golden.
1. Add egg white, sugar and coconut to the TM bowl. Mix on reverse for 20 seconds on speed 4.
Spread lemon curd over the cooked base and then top with the coconut mixture. Return to the oven and bake for 20 minutes, or until coconut golden.