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Recipe contributed by Melissa Maxey.
Ingredients:
- 125g unsalted butter, melted, cooled
- 1/3 cup CSR Smart
- 1 1/2 cups self-raising flour, sifted
- 1 egg, lightly beaten
- 1/3 cup lemon curd (see related recipe)
- Coconut topping
- 1 eggwhite, lightly beaten
- 1/3 cup CSR Smart sugar
- 1 1/2 cups desiccated coconut
Method:
- Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing a 2cm overhang.
- Place butter, sugar, flour and egg in a bowl. Stir to combine. Press into prepared pan. Bake for 15 to 17 minutes or until light golden.
- Meanwhile, make coconut topping Place eggwhite, sugar and coconut in a bowl. Stir to combine.
- Spread lemon curd evenly over slice base. Sprinkle with topping. Bake for 10 to 12 minutes or until coconut is golden brown. Cool in pan. Cut into squares. Serve.
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