Cuts into 20 squares
This recipe has been what I call a “sitter” because I’ve been sitting on it for ages, not because it isn’t good, quite the opposite in fact, it’s just too good. So good that it pretty much disappears as soon as I make it.
It all started when my neighbour brought me a citrus haul from her family property. There were outsize oranges, large lemons and uber limes. In fact the limes were yellow and not green at all but I could easily distinguish them from the lemons which were almost the colour of saffron. There’s nothing like produce fresh from the farm!
My plan was to make all things lime, but once I started making this slice, I couldn’t stop. And no one wanted me to either. This slice tastes deceptively like a cheesecake with it’s Granita biscuit base, and creamy lime topping, but there’s no cheese involved, just a delicious mix of sugar and eggs. It’s that simple.
I have a friend who won’t make friends with coconut and I am sure I could totally turn her with this. Talking of food nemesis, I recently told the good people of Facebook my food nemesis and asked them to tell me theirs and the responses were fascinating. Runny egg yolks, oysters and offal were top of the food hating pops, although my food nemeses are all about the letter T, tripe and tofu. This slice is so nice, it will never be my nemesis, of that you can be sure!
What’s your food nemesis?
Ingredients – Traditional
250g granita biscuits
1/4 cup (20g) desiccated coconut
125g butter
4 eggs
1 cup (220g) caster sugar
1/3 cup (50g) plain flour
rind of 1 lime, finely grated
2/3 cup (160ml) lime juice
1/2 cup (25g) desiccated coconut, extra
How to – Traditional
- Grease 20cm x 30 cm rectangular pan and line base and long sides with baking paper. Top with a strip of foil, extending it 5 cm over the sides.
- Put biscuits and coconut in food processor and process until fine.
- Melt the butter, add it to the biscuit mixture and process again until combined.
- Press the mixture into the base of the pan, using the back of a spoon to ensure even coverage. Refrigerate for 30 minutes.
- Preheat oven to 160C/140C fan-forced. Whisk the eggs and sugar in a medium bowl until well mixed. Whisk in the sifted flour, lime rind and lime juice and pour the wet mixture over the base.
- Bake for about 20 minutes. Sprinkle over the extra coconut and press down gently. Allow to cool before refrigerating for at least 3 hours, but preferably overnight.
- When cool, cut into squares.
How to – Thermomix
- Grease 20cm x 30 cm rectangular pan and line base and long sides with baking paper. Top with a strip of foil, extending it 5 cm over the sides.
- Melt the butter for 3 minutes at 60 degrees on speed 2.
- Add the biscuits and coconut and blitz for 5 seconds on speed 9. The mixture should have the texture of damp sand. If necessary, blitz for another 5 seconds on speed 9.
- Press the mixture into the base of the pan, using the back of a spoon to ensure even coverage. Refrigerate for 30 minutes and rinse the bowl.
- Preheat oven to 160C/140C fan-forced. Insert butterfly into TM bowl, add eggs and sugar and mix for 40 seconds on speed 4. Scrape down sides of bowl and remove the butterfly.
- Add flour, lime rind and lime juice and mix for 10 seconds on speed 4.
- Pour the wet mixture over the base.
- Bake for about 20 minutes. Sprinkle over the extra coconut and press down gently. Allow to cool before refrigerating for at least 3 hours, but preferably overnight.
- When cool, cut into squares.
Other info
Prep and Cooking time: 35 minutes (+refrigeration)
To store… Store squares in an airtight container in the fridge for up to 2 days.
