Lemon slice: perfecting the curd

LEMON curd is a versatile filling for tarts, pastries and pancakes, and no school fete would be complete without lemon slice on sale.

lemon slice nov 12 taste

LEMON curd is a versatile filling for tarts, pastries and pancakes, and no school fete would be complete without lemon slice on sale.

GO COCONUTTY

THIS particular recipe combines a tangy yet sweet coconut combination that is a favourite of adults and children alike.

AVOID STRAIN

IF you are not careful, lemon curd can end up with bits of cooked and curdled egg in it. This is common when you use whole eggs and egg yolks, as whites cook at a lower temperature and are more prone to coagulation.

While the bits don't change the flavour, the curd is better with a smooth texture and will require straining.

Instead of combining the ingredients in the pan on the stove, you can also mix the ingredients as if making a cake, creaming butter and sugar until fluffy, beating in the eggs slowly, and only then adding the lemon juice.

If you want a lighter lemon curd, whip 1/2 cup of whipping cream and fold into the lemon curd mixture.

MAKE EXTRA 

THE curd is versatile as a topping for pancakes, on scones, layered in sponge cakes or even spread on toast so consider making extra as it will last for a few weeks stored in a jar in the fridge. 

LEMON COCONUT SLICE

- Makes 20 squares

- Preparation time: 15 minutes

- Cooking time: 40 minutes

- Skills needed: Basic

** 

100g butter, softened

1/2 cup caster sugar

1 egg

3/4 cup plain flour

1/4 cup desiccated coconut

- LEMON CURD

50g butter, chopped

1/2 cup caster sugar

1 egg, whisked

2 tsp finely grated lemon rind

1/4 cup lemon juice

- COCONUT TOPPING

2 eggs

1/2 cup caster sugar

2 cups shredded coconut

1 cup desiccated coconut

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Preheat oven to 180C. Grease and line the base and sides of a 19 x 29cm slice pan with baking paper, allowing the long sides to overhang.

Using an electric mixer, beat the butter and sugar until combined. Add egg and beat until just combined. Add the flour and coconut, and stir with a wooden spoon until mixed. Spoon mixture into the prepared pan and smooth the surface with the back of a spoon. Bake in the oven for 15 minutes or until golden.

Meanwhile, make the lemon curd. Combine the butter, sugar, egg, lemon rind and juice in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture boils and thickens.

Remove from heat and set aside to cool slightly.

Spread the lemon curd evenly over the prepared base.

Next, make the coconut topping. Use a fork to whisk the eggs and sugar in a medium-sized bowl. Add the shredded and desiccated coconut and stir until well combined. Sprinkle evenly over the lemon curd.

Bake in oven for 20-25 minutes or until the coconut is lightly golden and set.

Set aside in pan to cool completely. Cut into squares to serve.

- Recipe: Sarah Hobbs, taste.com.au

- Picture: Cath Muscat