Ingredients:
225g plain flour
80g icing sugar
180g chilled butter (chop into squares)
4 eggs
315g caster sugar
Lemon rind (from ½ lemon)
125g lemon juice
1 teaspoon Baking powder
60g desiccated coconut
30g shredded coconut for top when baking
Method:
• Preheat oven to 180 degrees
• Grease and line 20 x 30 cm pan with baking paper, allowing the 2 long sides to overhang
• Place flour, icing sugar and butter into TM bowl and mix 30secs / speed 5
• Spoon into prepared pan and press mixture evenly over the base with the back of a spoon
• Bake in preheated oven for 20 minutes or until lightly golden
• While base is in oven place eggs, sugar, lemon rind (I blitzed mine before adding to TM bowl speed 8 30 secs) and juice, baking powder and coconut in the TM bowl and whisk on speed 5 / 20 secs
• When base is out of the oven pour filling over the base and sprinkle evenly with shredded coconut
• Bake in oven for a further 20-25 minutes or until golden brown and just set
• Remove from oven and set aside in pan to cool completely.
• Cut into squares and serve.
