Ingredients
1 x 200 g packet of Tennis® Lemon Flavoured biscuits
100 g butter, melted
1 cup lemon curd
½ cup desiccated coconut
2 tablespoon flour
2 egg whites
3 tablespoon water
160 ml (2/3) cup caster sugar
Instructions
Pre heat the oven to 180 C
Line a 20cm x 20cm square baking pan with baking paper.
Break the Tennis Lemon Flavoured biscuits into crumbs by hand or
by using a food processor and mix in the melted butter until well combined.
Spread the crumb mixture across the base of the tin and lightly
press to compact. Mix the lemon curd, coconut and flour until well combined.
Spread this over the biscuit base and bake for 20 minutes until starting to go
golden. Remove and chill completely (it does not have to be totally firm)
To make the Italian meringue, whisk the egg whites with an
electric stand mixer until soft peak stage. Slowly add half the sugar one
tablespoon at a time and beat until glossy.
Heat the water, remaining sugar in a small pot and bring to the
boil. Make sure all the sugar has dissolved and the syrup is bubbling. Pour
this hot syrup into the meringue mixture while the beater is still running in a
slow steady stream. Continue to beat the meringue for a further 3 – 4 minutes.
Pile the meringue onto the cooled lemon bars and singe the edges
with a blowtorch to brown (optional).
Bron/Source 2020 Lockdown Dop & Tjop
Repost Kaalvoet/Barefoot Chef
