Lemon Slice

This recipe was requested by my mother-in-law, so while I was typing it up to email to her, I thought I might as well post it here as well. 





It makes a slice with a coconut-ty shortbread-y base, and a cheesecake like lemon topping. 

Base
125g butter
1/2 cup white sugar
1 cup dessicated coconut
1 cup plain flour
1 egg

Topping
1 tin skim condensed milk
1 egg
Juice and zest of two lemons (or juice of one lemon and pulp of two passionfruit for passionfruit slice)

Mix all the ingredients for the base together to form a dough (this can be done in a food processor, a mixer, or by hand).  Press into a lined tray and bake at 160 for 15-20 minutes or until firm and lightly golden.

While the base is cooking, mix together egg, condensed milk and lemon juice in a bowl.  The main ting is to ensure the egg is well mixed so as not to end up with streaks of egg in the topping.  The lemon juice will thicken the condensed milk.  Spread the mixture evenly over the cooked base and return it to the oven for another 15 to twenty minutes.  It will still be slightly sticky when cooked, about the texture of cheesecake.

Allow to cool and then cut into squares.