Mrs. Maloney's lemon slice

My mother made this slice on many occassions, the recipie is split into the 3 different stages. I particularly remember the coconut on the top. The recipie has quite a bit of sugar in it, which may be why we loved it so much.

HINTS: When it comes to thickening with cornflour, I mix the cornflour with a little water and add it to the cold liquid ingredients.  The filling should be a thick consistency, otherwise the slice will not stand up for itself.  The "baking dish" would be the normal slice tin I think.  I would make the pastry in my food processor.  You could toast the coconut before adding to the top.

 

Lemon Slice

Rating : moderate

Pastry

2 level tbls butter
1 cup sugar
1 egg
1-1/2 cups self raising flour

Cream buter and sugar together, add beaten egg, then sifted flour.  Press into a greased baking dish and bade in moderate oven (180C).  Allow to cool

Filling

1/2 cup sugar
1 cup water
juice of 2 lemons
1 tbls cornflour
1 egg - well beaten.

Bring sugar, water and lemon juice to boil in a saucepan, thicken with blended cornflour, then add beaten egg, when cooked spread on pastry.  NOTE:  I would first blend the cornflour with a little water, add to the sugar, water and lemons, THEN bring to the boil to then.  Then add the egg and strain out any bits.

Topping
1 tbsl butter
1-1/2 cups milk
1-1/2 tbsp icing sugar
1 tbsp cornflour

dessicated coconut

Place milk on to boil, and thicken with cornflour, then add butter and icing sugar and beat well.  Spread on top of lemon filling and sprinkle thickly with coconut.