So if you are a regular reader of the blog or follow me on Instagram where I’m filling your newsfeed with daily updates of what I’m eating, you’ll know I become obsessed with things.
Right now I feel like I continue to be obsessed with all my previous obsessions (porridge, and peanut butter, and smashed avocado, and roast pumpkin everything, and hommus), but a few new things have topped the list.
Carrot cake porridge (that’s a returned obsession from about two years ago).
Heidi’s spiced lentil and coconut soup which I continue to make weekly, each time a little bit different and essentially nothing like the original recipe, which just so you know, is really really good.
And lemon curd.
I’m having it on yoghurt, on porridge, by the spoon, on cake, with strawberries, by the spoon, frozen with yoghurt, by the spoon, and in a lemon curd slice.
Due to the ingredients in my house at the time, I merged two recipes together + the curd, and I think it worked quite well.
Lemon & coconut slice
Refer to one of the above recipes
150 unsalted butter, chopped
½ teaspoon vanilla extract
⅓ cup caster sugar
1 tablespoon cornflour
1 ⅓ cups plain flour
2 cups (160g) desiccated coconut
1 cup (75g) shredded coconut
1/2 cup (110g) caster sugar
2 Coles Brand Australian Free Range Eggs, lightly whisked
1. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 16cm x 26cm slice pan. Line with baking paper, allowing a 2cm overhang on all sides.
2. If you have not already made your curd, do this now
3. Place butter in a large microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute or until melted. Set aside to cool. Stir in vanilla and sugar. Sift flours over butter mixture. Using a wooden spoon, stir until a soft dough forms. Transfer to prepared pan. Press into pan. Bake for 15 to 20 minutes or until golden. Remove from oven. Set aside to aside to cool
4. To make the coconut topping, place the coconuts and sugar in a medium bowl and stir to combine. Add the egg and use a fork to combine.
5. Spread the curd evenly over the base.
6. Sprinkle the coconut topping evenly over the curd mixture and use the back of a fork to lightly press to secure. Bake for 20 mins or until lightly golden and set. Set aside to cool completely. Cut into pieces.