Ingredients
- 3 Weet-Bix™, crumbled
- 1 cup (125g) self-raising flour
- 1/2 cup (40g) shredded coconut
- 1/2 cup golden caster sugar
- 120g margarine, melted
- 1 cup low-sugar lemon curd
Topping
- 2 egg whites
- 2 tbs (30g) golden caster sugar
- 2 lemons or limes, zest
- 1 1/2 cups (120g) shredded desiccated coconut
Method
- Preheat oven to 180°C. Grease and line a 20 x 30cm slice tin with baking paper.
- Mix the Weet-Bix™, flour, shredded coconut and sugar together before adding melted margarine. Mix well.
- Spoon mixture into the base of prepared pan. Press down with the back of a spoon. Place pan in the oven for 15 minutes until golden. Allow to cool slightly before adding the topping.
- Combine the topping ingredients in a bowl and mix well. Spread lemon curd over cold base, then spread with topping. Bake in a moderate oven for but 25 minutes or until browned. Cool slice in tin before cutting.