- 200 g Plain Flour.
- 35 g Desicated Coconut
- 3 tablespoons stevia or sugar
- 150 g Butter
- 35 g Milk
- 1 large lemon
- 300 g sugar
- 70 g cornflour
- 400 g water
- 4 egg yolks
- Pinch salt
- 60 g Butter
- 4 Egg Whites at room temp
- 1/4 teaspoon cream of tartar
- 100 g icing sugar
- 2 cups dessicated coconut
Preheat oven to 160☺C fan forced. Grease and line a 28cmx18cm brownie/slice tin.
In mix flour, coconut, sugar and butter for 10 seconds/speed 6. Until mix is fine crumbs.
Add milk and blend for 20 seconds/ speed 5, until mixture comes together.
Press mixture into slice tin and bake for 25 minutes or until pale golden.
Peel all of the lemon with a potato peeler and place peel into with the sugar. Blend for 10 seconds/speed 8.
Add to the cornflour, salt, water and egg yolks. Cook at 90☺C/10 mins/speed 4.
Through the hole in the lid add butter and all of the juice from the lemon. mix 1 min/speed 4
Pour the cooked curd over the base and let cool slightly.
Drop the temp in the oven to 150☺C.
Wash and dry realy well, as egg whites are funny and needs to be clean.
Insert butterfly and add egg whites and cream of tarter. Whisk without mc in for 5 mins/50☺C/speed 4. Until stiff peaks are formed.
On rotationg blades, speed 2, very slowly through the hole in the lid, pour the icing sugar in.
To a clean bowl add the coconut, then gently fold in the egg whites.
Gently spred the coconut meringue over the curd. Bake for 30mins, until pale golden.
Cool in pan, then fridge. Slice and enjoy! Yum
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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