This zesty lemon slice was the perfect afternoon pick me up while working through some projects. My friend passed on the recipe and here is how to make it:

The base
175g butter chopped
300g caster sugar
2 eggs
70g self raising flour
220g plain flour

500g lemon curd (if you have a spare 1/2 hour you can make this from scratch, otherwise use an off-the-shelf)

The topping
2 eggs, beaten lightly
75g caster sugar
2 cups desicated coconut

Preheat the oven to 180 degrees celcius. Line a 20cm x 30cm lamington pan with baking paper.

Beat the butter, sugar and eggs until light and fluffy.

Sift the flours and stir them into the butter mixture.

With lightly floured hands, press the mixture evenly over the base of the prepared pan.

Freeze for 15 minutes and then bake for another 15 minutes until lightly browned. Set aside to cool.

Spread the lemon curd over the cold base.

Combine the topping ingredients in a medium bowl. Mix well and sprinkle over the curd.

Bake for around 30 minutes or until browned. Let cool before cutting into slices. DELISH!
Still no sign of the snow yet, the anticipation is certainly building as the mercury drops.
With a casserole in the oven, a glass of pinot and some good company we're ready for a cosy night in

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