Melanie Jenkins
This recipe was first published in Taste magazine.
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Ingredients
Base
Topping
Method
1.Preheat oven to 180°C (160°C fanbake). Grease and line a 20cm x 30cm slice tin with baking paper.
2.Cream butter and sugar with a handheld mixer until light and fluffy. Add lemon juice, followed by the egg yolks, beating well after each addition.
3.Sift the dry ingredients over the butter mixture and mix through gently until well combined.
4.Press the mixture evenly into your prepared tin and bake in the middle of the oven for 12-15 minutes or until starting to brown. Remove from oven and set aside to cool a little in the tin while you make the meringue. Keep the oven on.
5.Beat egg whites in a small grease-free bowl with a handheld electric mixer until soft peaks form.
6.Gradually add caster sugar 1 tsp at a time, beating after each addition until the sugar is dissolved and the meringue is thick and glossy. Fold through the coconut.
7.Spread jam over the base, then spoon meringue over the top, spreading it out evenly. Return to the oven for a further 20-25 minutes or until the meringue is slightly golden. Remove from the oven and set aside to cool completely before cutting into squares.
