lemon curd and coconut slice by paul jobin and herald on sunday

http://www.pauljobin.co.nz

• By foodie User aspiring chef
  More recipes by this foodie >
• Difficulty: Easy
• Course: Baking
• Serves(num of people): makes a 28cm x 18cm tray

Ingredients

coconut base ~

195g Butter, softened
60g Icing sugar, sifted
210g Flour, sifted onto paper
40g Threaded coconut, mixed with flour on paper

lemon curd filling ~

120ml Lemon juice
40ml Passionfruit pulp, about 8
150g Castor sugar
200g Butter, diced
6 Eggs
150g Castor sugar
2 Gelatine leaves, soaked in cold water till limp

Method

coconut base ~

Pre-heat oven to 165oC
Grease and line the baking tray with non-stick paper, cutting in at the corners
In a mixing bowl, cream the butter and sugar together until light then fold in the flour and coconut
Flatten evenly into the tray and bake until light golden for 20 minutes and cool

lemon curd filling ~

In a saucepan, combine lemon juice, passionfruit, first amount of sugar and butter, bring to the boil
Meanwhile, in a heated mixing bowl, beat the eggs with the second amount of sugar until light and creamy
Whisk the boiled juice into the eggs, return to a clean saucepan and stir over a medium heat until the mixture thickens
Squeeze out the water from the gelatine, add to the egg mixture and stir to dissolve
Pour over the base and set in the refrigerator for at least 2 hours. Cut into 3cm squares