Sunday, 25 November 2012

Lemon, Pistachio and Coconut Slice

As we mentioned in this post, we recently tried a delicious homemade lemon, pistachio and coconut slice at Tartine Cafe.  Inspired by the delicious treats we devoured, we got home and decided to recreate the beautiful citrus slice and hope that it was as good as the one they serve at Tartine. 

Our lemon trees at the moment are overflowing with big, bright yellow and impossibly juicy lemons, so the opportunity to take advantage of the fresh fruits was too good to pass up! Here is S'morish's version of a lemon, pistachio and coconut slice!

Lemon, Pistachio and Coconut Slice:

For the biscuit base - 

1 cup of all-purpose flour
1 cup of caster sugar
1 cup of desiccated coconut
125g of butter, melted
Zest of half a lemon
2 teaspoons of lemon juice

Combine ingredients in a large bowl, and mix until the mixture forms a ball.  
Evenly spread the biscuit base in the bottom of a 32x20cm slice tin til about half a centimetre in thickness. Bake the biscuit base at 160 degrees Celsius for 10 minutes or until firm and golden.

For the lemon and coconut filling - 

2 x 395g cans of condensed milk
Juice of 5 - 6 lemons depending on your personal tastes
100g of desiccated coconut
4 eggs, lightly beaten
Zest of one lemon

Mix together the condensed milk, coconut and lemon zest until well combined.
Add the lemon juice a little at a time until fully incorporated into the mixture.
Add the lightly beaten eggs a little at a time, mixing well after each addition.
Pour the filling on top of the prepared biscuit base and bake at 160 degrees Celsius for 20 - 25 minutes or until firm to the touch and golden.  Set aside to cool completely before pouring the topping on top.

For the topping - 

500g of confectioner's sugar
Juice of 3 lemons
Pistachios to sprinkle on top, roughly chopped
Zest of half a lemon

Mix together the confectioners sugar and the lemon juice, making sure there are no lumps and the mixture is smooth. Add the lemon juice gradually to make sure you get the desired consistency.
Pour the lemon icing over the cooled slice filling and set aside for 5 minutes to set slightly.
Sprinkle pistachios, lemon zest and desiccated coconut over the icing sugar and set aside to allow icing to set the rest of the way.

Enjoy and if you tried let us know your thoughts on this recipe! Til next time!

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