LEMON & PASSIONFRUIT SLICE

FAMILY FOOD by SARAH POUND

This slice holds a special place in my heart. The day after I gave birth to Penelope, my husband Bash went to a local cafe and brought me back a lemon and passionfruit slice that was so yummy and exactly what I needed. I had one every day in hospital and when I got home, I set about creating my own version.

FREEZER FRIENDLY 

FUSSY EATERS

SUPER SIMPLE

COOK TIME 30 minutes

MAKES 12 pieces

INGREDIENTS

COCONUT BASE
100 g unsalted butter, melted
150 g (1 cup) self-raising flour
30 g (1/2 cup) shredded coconut
170 g (3/4 cup) caster sugar

LEMON & PASSIONFRUIT TOPPING
2 x 395 g cans sweetened condensed milk
200 ml (2/3 cup) freshly squeezed lemon juice
pulp of 5 passionfruit

RECIPE

Preheat the oven to 180°C (fan-forced). Line the base and sides of an 28 cm x 18 cm slice tin with baking paper.

Make the coconut base. Combine all the ingredients in a mixing bowl and mix well with a wooden spoon. Press the mixture into the tin – it doesn’t have to be perfect – and spread out evenly. Bake for 12–14 minutes until the base is golden brown. Remove from the oven and let cool.

Cool it down. Reduce the oven temperature to160°C (fan-forced).

Make the lemon and passionfruit topping. Place all the ingredients in a mixing bowl and mix well. The mixture will thicken up as you stir.

Spread the topping evenly over the cooked base. Return to the oven and bake for 15 minutes until the topping is set but with a slight wobble.

Cool it down some more. Transfer the slice to the fridge to firm up for 2–3 hours, then remove from the tin and cut into 12 pieces. Magical!