Lemon curd and coconut slice
|195 g||Butter, softened|
|60 g||Icing sugar|
|210 g||Flour, sifted on to paper|
|40 g||Desiccated coconut, mixed with flour on paper!|
Lemon curd filling
- Pre-heat oven to 165 degC. Grease and line the baking tray with non-stick paper.
- In a mixing bowl, cream the butter and sugar together until light then fold in the flour and coconut. Flatten evenly into the tray and bake until light golden for 20 minutes and cool.
- To make the filling, combine lemon juice, passionfruit, first amount of sugar and butter in a saucepan and bring to the boil. Meanwhile, in a heated mixing bowl, beat the eggs with the second amount of sugar until light and creamy. Whisk boiled juice into eggs, return to a clean saucepan and stir over a medium heat until mixture thickens.
- Squeeze out the water from the gelatine, add to the egg mixture and stir to dissolve. Pour over the base and set in the refrigerator for two hours. Cut into 3cm squares.