Description
A classic lemon bar with a coconut twist.
Ingredients
- FOR THE BASE:
- 2 Tablespoons White Granulated Sugar
- 1 whole Lemon Zest
- 150 grams Milk Arrowroot Biscuits
- 100 grams Unsalted Butter
- 1-½ Tablespoon Lemon Juice
- ½ cups Desiccated Coconut
- FOR THE FILLING:
- 4 whole Lemons, Juiced
- 6 whole Eggs
- 2 Tablespoons Coconut Cream
- ¾ cups Caster Sugar
- ¼ cups Plain Flour
Preparation
Preheat oven to 180ºC (355ºF). Line a slice tin and set aside.
In a food processor, blitz granulated sugar, lemon rind and arrowroot biscuits until they resemble fine crumbs. Add butter, desiccated coconut and lemon juice, blitz until well combined and mixture holds together when compressed.
Evenly spread and press down the mixture into the base of your slice tin to form a level base for your bars. Set aside in the fridge.
In a large mixing bowl, combine lemon juice, eggs, coconut cream and caster sugar. Beat on high with electric beaters until smooth. Add flour and beat on low until just combined.
Retrieve slice tin from fridge and pour mixture through a sieve and into the slice tin atop the biscuit base. Tap slice tin lightly on the bench to dislodge any bubbles, and place in the centre of oven to bake for 30–35 minutes or until set.
Leave the oven door open slightly and allow to cool in the oven for 1 hour to avoid cracking. Move slice to the fridge, and allow to chill before slicing.
