A delicious light, lemony and tangy treat for your next family get together. Enjoy!
2c cake flour
1tsp baking powder
1tsp freshly finely grated nutmeg
2tsp finely grated lemon zest
2Tbl desiccated coconut
2Tbl castor sugar
60ml maple syrup
30ml lemon juice
3/4c desiccated coconut
130g butter soft
385g can condensed milk
3/4c lemon juice
Sift flour, baking powder, nutmeg together
Add zest, coconut, sugar and set aside.
Heat butter, maple syrup, lemon juice until melted
Cool to room temp for ± 30 min
Mix wet and dry ingredients to form a dough.
Cut off 1/3 and wrap in plastic wrap and chill in the fridge
Pat rest of dough in a grease 20cm by 20cm tin and bake at 180C for 10 min. Cool.
Mix all the filling ingredients then let mixture stand for 2 min.
Spread over cooled base, grate rest of dough over filling
Bake at 180C for 20-25 min.
Cut into squares whilst still warm.
Cool completely before removing from baking tin.
Yummy with lemon rooibos tea.
Prepared, tried and tested Melenie Govender Pillay