I first tasted the wheat based version of this slice last century :) - shortbread base, tangy lemon middle with a meringue coconut top, it was quite simply, utterly delicious. Of course I had to ask for the recipe, apparently it could be found in the Women's Weekly Cookbook - Cakes & Slices (first published in 1987). I bought a copy of the cookbook back then and am now wondering (so is my daughter) why it has taken me sooooo long to convert it to gluten free. 

Better late than never :).  

 This recipe was adapted specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

 

Ingredients 

Shortbread Base

Dry 

125 g Bakers' Magic Gluten free flour

40 g Maize starch

25 g Icing sugar

 

Wet 

125 g Butter

 15 - 25 g Hot water 

The base is beautifully short when 15 g of water is used. 

 

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour. 

 

Filling

1 tin Condensed milk

2 Egg yolks

125 g Lemon juice (from 2 - 3 lemons)

Zest of 3 lemons

 

Topping

2 Egg whites

60 g Caster sugar

50 g Desiccated coconut

50 g Flaked coconut 

  

Method

Base

Turn oven on to 160⁰ C.

Grease a slice tin. Line the bottom with baking paper. 

In a bowl mix together the dry ingredients. 

Melt the butter. Add in the hot water. 

Mix together the dry and wet ingredients.  

Transfer the mix to the tin. Press to even out the slice base. 

Bake at 160⁰ C for ~20 mins.

Turn oven up to 180⁰ C.

While base is baking prepare the filling. 

Filling

Combine together the condensed milk, lemon juice, lemon zest and egg yolks. 

Pour filling over the base. 

Bake for approximately 10 mins. Check the lemon curd is set in the middle of the slice, if it hasn't set leave the slice in the oven for a couple more minutes. 

Topping

Beat the egg whites until soft peaks form.

Continue beating the egg whites and gradually add in the sugar. Keep beating it a little longer to ensure the sugar has dissolved. 

Fold in the desiccated coconut. 

Spread the coconut meringue over the slice.

Top with the flaked coconut.

Bake for approximately 10 mins or until golden brown.

Cool slice in pan before cutting into pieces.  

Store the slice in a container in the fridge.

Simply enjoy!