¼ cup sugar
3 ¾ cup plain flour
1/3 cup cornflour
1 tin standard condensed milk
zest of large lemon
2 eggs, separated
½ cup desiccated coconut
½ cup toasted sliced almonds
extra 1/4 cup sugar (for meringue)
Method:
Set oven at 180degC.
Line a standard sponge roll tin with baking paper.
Toast almonds in a dry pan until golden.
Cream butter and first measure of sugar until pale and smooth.
Slowly work in the flour and cornflour.
Turn dough out on to a floured surface and knead lightly.
Press into prepared tin and smooth with the back of a wet spoon.
Bake for 10 to 12 minutes or until pale brown.
While base is cooking combine condensed milk, lemon zest, juice and the egg yolks.
Stir well, pour over the cooked base then smooth.
Bake for a further 10 minutes or until filling is firm to the touch.
Beat egg whites until firm then gradually beat in the second measure of sugar.
Fold coconut into meringue.
Spoon meringue over filling, scatter toasted almonds over and bake for about 10 minutes or until golden.
Allow to cool in tin then cut into squares.
Store in fridge.