How to make Lemon Coconut Slice -
A delicious teatime snack – lemon and coconut go well together.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Butter (मक्खन )
Cuisine : Fusion
Course : Desserts
For more recipes related to Lemon Coconut Slice checkout Pancake, Teatime Cardamon Cake, Sweet Surprise, Lemon Syrup Cake . You can also find more Desserts recipes like Peach And White Chocolate Cake Fruit Kebabs With Black Currant Dip Choco Lava Cake Pineapple Pop
Lemon Coconut Slice Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 6-10 minutes
Cook time : 1.30-2 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Lemon Coconut Slice Recipe
Refined flour (maida) (For slice) 3/4 cup
Butter (For slice) 100 grams
Egg (For slice) 1
Desiccated coconut 1/4 cup
Lemon curd:
Lemon rind 2 teaspoons
Lemon juice 60 millilitres
Butter 50 grams
Castor sugar (caster sugar) 1/2 cup
Egg yolks 2
Coconut topping:
Fresh Scraped coconut 2 cups
Desiccated coconut 1 cup
Eggs 2
Castor sugar (caster sugar) 1/2 cup
Method
Step 1
Preheat oven to 180° C. Grease and line a baking tin.
Step 2
Put butter and sugar in a bowl and beat with an electric beater till well combined. Add egg and beat till just combined. Add flour and coconut and mix with spatula till well combined.
Step 3
Pour this mixture into the prepared tin and bake in the preheated oven for fifteen minutes or till it turns golden and a skewer inserted into it comes out clean.
Step 4
Meanwhile to make lemon curd, put the egg yolks in bowl, add quarter cup caster sugar and whisk it well.
Step 5
Heat lemon juice and remaining caster sugar in a non-stick pan and bring it to a boil. Add this to the egg mixture and whisk well. Put this back into the pan and cook till it thickens or starts to coat the back of a wooden spoon.
Step 6
Add lemon zest, switch off the heat and add some butter and mix.
Step 7
Spread this lemon curd evenly over the prepared base.
Step 8
To make the coconut topping whisk the eggs and sugar in a medium bowl, add scraped coconut and desiccated coconut and stir until well combined. Sprinkle evenly over the lemon curd. Bake in the oven for twenty to twenty five minutes at 180° C or until the coconut is lightly golden and set.
Step 9
Set aside in the tin itself to cool completely. Cut into squares to serve.
Nutrition Info
Calories : 3539 Kcal
Carbohydrates : 228 gm
Protein : 44.9 gm
Fat : 271.9 gm
Other : Fiber- 42.1gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
