Recipe by Annabel Langbein.
Ingredients
- 160g butter
- 130g sugar
- 3 egg yolks
- 1 1/2 tsp lemon juice
- 280g flour
- 1 tsp baking powder
- 5 tbsp boysenberry jam
Coconut Meringue Topping:
- 3 egg whites
- 175g sugar
- 90g coconut threads, plus a bit extra for garnish
Method
- Preheat the oven to 160 degrees, butter a slice tin (25cm x 30cm) and line with baking paper.
- Beat the butter and sugar together in a large bowl until pale and light.
- Mix in the egg yolks thoroughly one at a time.
- Add the lemon juice, then sift in the flour and baking powder and mix until dough forms.
- Press evenly into the slice tin and spread the jam across the base.
Coconut Meringue Topping:
- Beat the egg whites until fluffy peaks form.
- Gently fold in the sugar and coconut.
- Spread the mixture evenly across the jam-covered base and sprinkle with a little more coconut.
- Bake for 20-25 minutes until lightly golden brown on top.
- Remove and let cool. Store in an air tight container.
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