Lemon Coconut Meringue Slice

This recipe is from: The Australian Women's Weekly Cakes & Slices Cookbook.
It's easy to prepare.

This shortbread base requires kneading to make it crisp!

90g butter
2 tablespoon castor sugar
3/4 cup plain flour
1/3 cup cornflour
400g can sweetened condensed milk
2 eggs, separated
2 teaspoons grated lemon rind
1/2 cup lemon juice
1/4 cup castor sugar, extra
1/2 cup desiccated coconut
1/2 cup flaked coconut

1. Cream butter and sugar in a small bowl with mixer.
2. Gradually add sifted flour and cornflour, turn on to lightly floured surface.
3. Knead for 5 minutes.
4. Spread evenly over base of prepared pan.
5. Bake in moderate oven 15 minutes or unitl lightly browned.

• Combine condensed milk, egg yolks, lemon rind and juice in a bowl, pour over base.
• Bake further 10 minutes.
• Beat egg whites in small bowl until soft peaks form, gradually add extra sugar, beat until dissolved.
• Add desiccated coconut, spread over filling.
• Sprinkle with flaked coconut, bake further 10 minutes or until golden brown.
• Cool in pan before cutting.