sweet squares

A mainstay at country bake sales and school fetes, lemon slice has become an Australian classic. Its short buttery base, crumbly and biscuit-like, is topped with a smooth filling that’s bursting with tart lemony flavour. This version has been simplified so there’s no need for an electric mixer, plus it’s been given a summery twist with the addition of coconut to the base.

Step 1

Preheat oven to 180 ºC. Place the sugar, coconut, flour and butter in a bowl and stir until combined and mixture resembles coarse breadcrumbs.

Using the back of a spoon, press the mixture into the base of a lightly greased 20 x 30cm slice tin lined with non-stick baking paper. Bake for 20 minutes or until golden. Set aside to cool completely.

Step 2

Reduce oven temperature to 160 ºC.

To make the lemon filling, place the eggs and extra egg yolks in a bowl and whisk to combine. Add the sugar, flour, lemon rind and lemon juice and whisk until smooth.

Carefully pour the filling over the cooked base and bake for 30 minutes or until just set. Refrigerate for 2 hours or until firm. Dust with icing sugar and slice to serve. Serves 8–10.