This lemony slice features zingy passionfruit and a heap of fluffy meringue. 

Extract from Treats from Little & Friday by Kim Evans

Makes approx. 24 slices

INGREDIENTS

Base:
175g unsalted butter, softened
1½ cups icing sugar
½ tsp vanilla essence or paste
1 egg
2 cups desiccated coconut
1½ cups flour

Filling:
2 × 395g tins sweetened condensed milk
250ml lemon juice
200ml passionfruit pulp
8 egg yolks

Meringue:
8 egg whites
½ cup caster sugar
2 cups coconut thread
½ tsp salt
½ tsp vanilla essence or paste

METHOD

1. Preheat oven to 150ºC. Grease a 25cm square tin and line the bottom and sides with baking paper.
2. To prepare base, cream butter, icing sugar and vanilla with an electric mixer until light and fluffy. Add egg and beat until well combined.
3. Using a wooden spoon, fold through coconut and flour until combined.
4. Press mixture firmly into prepared tin. Bake for 10 minutes in centre of oven.
5. While base is cooking, prepare filling. Combine all ingredients in a bowl. Pour over cooked base and return to oven for a further 15 minutes until set.
6. Prepare meringue by whisking egg whites with an electric mixer until soft peaks form. Whisk in sugar, coconut, salt and vanilla.
7. Spread meringue evenly over cooked filling. Bake for 10 minutes or until meringue is light brown. Place in refrigerator to set.

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Extracted from Treats from Little & Friday by Kim Evans, published by Penguin NZ, RRP $40.00. Copyright © Kim Evans 2012. Photography © Rene Vaile 2012