Tuesday, November 23, 2010

Lemon Coconut Slice



Intro

This is a slice I 'invented' in the process of trying to replicate a lemon slice I tasted while staying at The White House, a ski lodge in Ohakune. I never did get it right but my slice is pretty good. Everyone grows lemons in Levin - except me - so whenever I get given too many to use quickly I make this.

Recipe

Pastry

Cream 60g butter then add 2 tablespoons sugar beating until just combined - don't overmix or it will be tough. Add 1 lightly beaten egg then fold in 1 cup plain flour and 2 tablespoons self raising flour. Knead very lightly then rest in fridge in 20 mins. Press into a swiss roll tin - it will be thin.

Filling

Spread over a half quantity of lemon honey.

Topping

Mix together then sprinkle evenly over the lemon filling:

  • 2 eggs
  • 4 tablespoons sugar
  • 2 and a half cups of thread coconut
Bake for 25 minutes at 180 degrees until the top is lightly browned and the base is cooked through.

2 comments:

  1. For those readers deprived of an ocean side abode in Polynesia, you may find ye've access to only the saddest cocoanuts on the planet. This is true in especial of thread cocoanut. Never fear, a restoration by truc is in order. Toss it in a wee bowl with a splash of cow's milk and wait for the magic to happen. (Really only takes at most a couple of seconds to work. Don't think I've ever left it for more than 10 minutes or so.)

    I gleaned this little chestnut from the back of a pail of cocoanut from the turn of the 20th Century, along with a couple of delightful receipts. The things one picks up from monastically scrawling accession numbers in tiny print...

    ReplyDelete
  2. Thanks Conandalibrarian, truth be told you can just use straight desicated coconut too and it works fine.

    ReplyDelete