RASPBERRY, LEMON AND COCONUT SLICE
Oven to 180 degree Celsius, then line a 25cm x 18cm slice tray with grease proof paper.
BASE: In a large bowl mix together the flour, salt and almond meal. Rub the butter into the dry ingredients until they resemble fine buttery bread crumbs. Add the eggs until the mix becomes like a biscuit dough. Empty the mix into the slice tin and press down to create a base make sure the whole bottom of the tin is covered and the mix is even. Bake in your prepared oven for roughly 18-20mins until lightly golden. Take out and cool to room temperature.
To make the lemon filling, put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every 3 minutes until the butter melts. Whisk the eggs and egg yolk and then incorporate them into the lemon mixture. Combine all the ingredients, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Then mix through the condensed milk, keep in the fridge until ready to use.
Now that the base and filling is prepared, time to get the top sorted. In a clean bowl fold the coconut into the egg whites gently. They should look quite wet.
To assemble the slice grab your cooled pre-baked base and spread over the lemon filling evenly. Place raspberries evenly over the filling and then sprinkle the topping over evenly so the lemon filling in completely covered. Plat down lightly so topping is secured to the filling. Place back in to the oven until the coconut becomes tossed and crunchy. Take out of the oven and leave to cool to room temperature and chill for 4 hours before turning it out and portioning.