- 125g butter
- 1/3 cup sugar
- 2 eggs plus 1 extra egg white
- 2 cups flour
- 1/2 teaspoon baking powder
- 3/4 cup sugar
- 1 cup thread coconut
- 3/4 cup lemon curd
Preheat the oven to 180 C.
Beat the butter and 1/3 cup of sugar until pale and creamy. Separate the eggs and add yolks to the butter mixture and mix well. Sift the flour and baking powder into the butter mixture and mix well. Press evenly into a lined 28 x 18cm slice pan.
Beat the egg whites until stiff, gradually add the sugar while continuing to beat until you have a glossy meringue mixture. Lastly fold in the coconut.
Spread the lemon curd over the slice base and then spoon the meringue evenly over the curd.
Bake for 25 minutes, watching to ensure the meringue doesn’t colour too much.
Allow to cool before cutting into pieces.
This is really a Louise cake with a twist or two!
The meringue stays soft but if you prefer crisp meringue then reduce the temperature to 170 C and cook for longer until the meringue starts to crisp.