I fancy a grapefruit version of this might go down a treat as well, or a mixed citrus (lemon and lime perhaps?). I'll get back to you!
(Oh, and yes - that whisk is a carrot! Its from Urban Outfitters.)
- 1 cup caster sugar
- 1 cup desiccated coconut
- 2 cups plain flour
- 200g butter, melted
- 4 eggs
- 2 egg yolks
- 2 cups caster sugar
- ⅓ cup plain flour
- 1 tbsp. lemon zest (approx. 1 lemon)
- 1 cup lemon juice (approx. 2 lemons)
Preheat oven 180°C. Line 20x30cm baking tray.
Mix sugar, coconut, flour and butter in a bowl until it resembles breadcrumbs. Press into tin, smoothing with the back of a metal spoon. Bake 15-20 mins until golden.
Whisk eggs and yolks together in a large jug. Add sugar, flour, lemon rind and juice. Whisk until smooth. Pour the filling over the cooked base.
Reduce oven to 160°C. Cook slice for a further 25-30 minutes until filling is just set (not wobbly anymore). Chill 1-2 hours. The base is VERY hard, so leave to soften 5 minutes before cutting.
Dust with icing sugar if you like to make it look all pretty.