Coconut slice with lemon curd
A biscuit base with a delicious coconut filling is topped with homemade lemon curd in these delightfully delicious sweet-treats.
How long will it take?
30 minutes plus setting time
What’s the serving size?
Makes 16
What do I need?
- 80g unsalted butter
- 200g Arnott’s Marie biscuits
- 2 cups desiccated coconut
- 1/3 cup honey
- ¾ cup coconut oil
For the lemon curd
- 4 lemons
- ½ cup caster sugar
- 1 egg
- 3 egg yolks
- 3 tbsp cornflour
How do I make it?
- Melt butter in a small saucepan.
- Crush biscuits with a food processor until they are fine and crumbly.
- Add melted butter to biscuits and continue processing until they are the consistency of wet sand.
- Press the biscuit mixture into base of a 20cm cake pan lined with baking paper. Ensure base is evenly covered. Place in freezer while you make the filling.
- Next make coconut filling.
- The coconut oil needs to be the consistency of soft butter. If yours is too firm, you can warm it gently in a small saucepan until just melted. Add honey and coconut to coconut oil and stir to combine.
- Remove base from the freezer and top with coconut filling. Smooth and press down the top with the back of a spoon. Place the pan back in the freezer while you prepare the lemon curd topping.
- Juice the lemons.
- In a large mixing bowl, whisk together the lemon juice, sugar, eggs and cornflour.
- Pour mixture into a medium saucepan and cook over medium heat until it thickens. Set aside to cool slightly.
- Pour the lemon curd over the slice and place in the fridge to cool completely, about 1 hour.
- When the lemon curd has cooled and set, remove from fridge and slice using a sharp knife. You will find it easier to slice if you heat the knife under hot water first. Cut into 5cm x 5cm pieces. These will keep, refrigerated for 4-5 days.
