This recipe consists of three things that I want to have and it suits my greedy desire perfectly! First, I want the base with coconut, then I want it to have lemon filling and lastly, I want it to have crunchy almond topping with a sweet glaze. I actually combine three different recipes to create this and I'm really happy with the result. Sometimes I feel that working in the kitchen is liked working in the lab. While I have been trying many recipes with trial and error, occasionally I could make something that really surprise me! And I wonder how people write cookbook, is that how they create new recipe? This slice tastes like cheesecake so it could be a "no cheese" cheesecake dessert. I'm sending this to Anu's and Raven's September Event
Lemon and Almond Slice
1 cup plain flour
1/2 cup icing sugar
1/2 cup desiccated coconut
145g butter, melted
1 can of 400g condensed milk
1 tablespoon lemon rind
1/2 cup lemon juice
2 tablespoons plain flour, extra
1 teaspoon baking powder
1/2 almond flakes
2 heap tablespoons apricot jam
- Preheat oven to 180c. Place the 18cmx28cm lamington pan with baking paper.
- Combine plain flour, desiccated coconut and icing sugar in a mixing bowl. Add in melted butter and mix well. Press mixture into pan. Bake for 15 minutes.
- Mix condensed milk with egg in another bowl, beat well and then add in lemon juice and rind, extra flour and baking powder. Pour over the base and sprinkle almond flakes over the top. Bake for a further 30 minutes or until it starts to slightly brown.
- Heat the jam in microwave for 10 seconds or until it is thin to spread. Brush it over the slice and let it cool in pan. Cut into slices and keep in fridge when it is cooled.