Here is a real homely, feel-good, taste-good baking recipe for a gooey lemon curd slice topped with marshmallow-like meringue and a subtle coconut flavour running throughout.
This recipe would also work really well with a tangy jam such as raspberry or blackcurrant.
Makes 12 slices
For the base:
- 100g butter, plus extra for greasing
- 100g plain flour
- 100g white caster sugar
- 85g desiccated coconut
- A pinch of salt
- 3 large egg yolks (save the whites for the topping)
- 4-5 tbsp lemon curd
For the topping:
- 3 large egg whites
- 75g white caster sugar
- 50g desiccated coconut
- handful coconut flakes (optional)
- Heat oven to 180C/160C fan. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end – this will make it easier to get the slices out of the tin later.
- To make the base, tip the flour, sugar, salt and coconut into a bowl, mix everything together then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife and bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the curd over most of the dough, keeping it a little bit away from the sides of the tin.
- To make the topping, whisk the egg whites until stiff then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut then spoon over the curd layer. Scatter with the coconut flakes, if using, and bake for 25 minutes until golden.
- Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. These will keep in an airtight container for 2 days.