Coconut Lemon Meringue Slice

• 1 12 cups plain flour
• 12 cup desiccated coconut
• 12 cup caster sugar
• 90 g butter, chopped
• 1 egg
• 430 g lemon spread
• 3 egg whites
• 12 cup caster sugar

1. Process flour, coconut & sugar in a food processor until combined.
2. Add butter & process until mixture resembles fine breadcrumbs, add egg and process until pastry comes together.
3. Remove to a lightly floured surface & knead gently.
4. Grease & line a 18 x 28cm slab tin.
5. Press micture into tin & bake at 200 C for 10 mins or until golden.
6. Set aside to cool.
7. Prepare meringue topping: Beat egg whites in a glass bowl until soft peaks form.
8. Continue beating, gradually adding sugar, until mixture is thick & glossy.
9. When base is cool, spread lemon over the base and then gently top with meringue, swirling as you go.
10. Bake at 180 C for 8-10 mins until meringue is set & golden, cut into fingers to serve.

flour, coconut, caster sugar, butter, egg, lemon spread, egg whites, caster sugar

Taken from www.food.com/recipe/coconut-lemon-meringue-slice-331453 (may not work)