Lemon & Passionfruit Slice
Makes 12 pieces
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Ingredients
- 100 g unsalted butter melted
- 150 g 1 cup self-raising flour
- 30 g 1/2 cup shredded coconut
- 170 g 3/4 cup caster sugar
- 2 x 395 g cans sweetened condensed milk
- 200 ml freshly squeezed lemon juice 2/3 cup
- pulp of 5 passionfruit
Instructions
- Preheat the oven to 180°C (fan-forced). Line the base and sides of an 28 cm x 18 cm slice tin with baking paper.
- Make the coconut base. Combine all the ingredients in a mixing bowl and mix well with a wooden spoon. Press the mixture into the tin – it doesn’t have to be perfect – and spread out evenly. Bake for 12–14 minutes until the base is golden brown. Remove from the oven and let cool.100 g unsalted butter, 150 g 1 cup self-raising flour, 30 g 1/2 cup shredded coconut, 170 g 3/4 cup caster sugar
- Cool it down. Reduce the oven temperature to 160°C (fan-forced).
- Make the lemon and passionfruit topping. Place all the ingredients in a mixing bowl and mix well. The mixture will thicken up as you stir.2 x 395 g cans sweetened condensed milk, 200 ml freshly squeezed lemon juice, pulp of 5 passionfruit
- Spread the topping evenly over the cooked base. Return to the oven and bake for 15 minutes until the topping is set but with a slight wobble.
- Cool it down some more. Transfer the slice to the fridge to firm up for 2–3 hours, then remove from the tin and cut into 12 pieces. Magical!
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