9 servings Prep: 10 mins, Cooking: 20 mins
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|200 g||Bakers Tennis® Lemon flavour biscuits|
|100 g||butter — melted|
|1 cup||lemon curd|
|1/2 cup||desiccated coconut|
|160 ml||castor sugar|
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Preheat the oven to 180° C.
Line a 20 x 20 cm square baking pan with baking paper.
Break the Bakers Tennis® biscuits into crumbs by hand or by using a food processor and mix in the melted butter until well combined.
Spread the crumb mixture across the base of the tin and lightly press to compact. Mix the lemon curd, coconut and flour until well combined. Spread this over the biscuit base and bake for 20 minutes until starting to go golden. Remove and chill completely (it does not have to be totally firm).
To make the meringue, whisk the egg whites with an electric stand mixer until soft peak stage. Slowly add half the sugar one tablespoon at a time and beat until glossy.
Heat the water, remaining sugar in a small pot and bring to the boil. Make sure all the sugar has dissolved and the syrup is bubbling. Pour this hot syrup into the meringue mixture while the beater is still running in a slow steady stream. Continue to beat the meringue for a further 3 – 4 minutes.
Pile the meringue onto the cooled lemon bars and singe the edges with a blowtorch to brown (optional).