Recipe extracted with permission from Family Food by Sarah Pound, Plum, RRP $49.99, photography by Mark Roper.
This slice holds a special place in my heart. The day after I gave birth to Penelope, my husband Bash went to a local cafe and brought me back a lemon and passionfruit slice that was so yummy and exactly what I needed. I had one every day in hospital and when I got home, I set about creating my own version.
PREP TIME 20 minutes, plus 2–3 hours chilling time
COOK TIME 30 minutes
MAKES 12 pieces
Ingredients
COCONUT BASE
- 100 g unsalted butter, melted
- 150 g (1 cup) self-raising flour
- 30 g (1/2 cup) shredded coconut
- 170 g (3/4 cup) caster sugar
LEMON & PASSIONFRUIT TOPPING
- 2 x 395 g cans sweetened condensed milk
- 200 ml (2/3 cup) freshly squeezed lemon juice
- pulp of 5 passionfruit
Preheat the oven to 180°C (fan-forced). Line the base and sides of an 28 cm x 18 cm slice tin with baking paper.
Make the coconut base. Combine all the ingredients in a mixing bowl and mix well with a wooden spoon. Press the mixture into the tin – it doesn’t have to be perfect – and spread out evenly. Bake for 12–14 minutes until the base is golden brown. Remove from the oven and let cool.
Cool it down. Reduce the oven temperature to 160°C (fan-forced).
Make the lemon and passionfruit topping. Place all the ingredients in a mixing bowl and mix well. The mixture will thicken up as you stir.
Spread the topping evenly over the cooked base. Return to the oven and bake for 15 minutes until the topping is set but with a slight wobble.
Cool it down some more. Transfer the slice to the fridge to firm up for 2–3 hours, then remove from the tin and cut into 12 pieces. Magical!
STORAGE TIPS:
Just pop the slice in an airtight container in the fridge and it’ll stay fresh for up to a week.
To keep for longer, wrap the slice tightly in plastic wrap and place it in an airtight container, then freeze for up to 3 months.
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