125g unsalted butter, chopped, at room temperature
1⁄4 cup caster sugar
1 tsp vanilla extract
1 1⁄4 cups plain flour
1 1⁄2 cups icing sugar mixture
2 tblsps lemon juice
1⁄4 cup chopped pistachios
75g unsalted butter, at room temperature
1⁄2 cup caster sugar
1 tsp finely grated lemon rind
1⁄4 cup lemon juice
1⁄2 cup desiccated coconut
2 tblsps plain flour
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Beat butter, caster sugar and vanilla in small bowl of an electric mixer until pale and creamy. Stir in our until combined. Press evenly over base of prepared pan.
Cook in a moderate oven (180C) for about 12 minutes, or until light golden. Remove. Stand for 10 minutes.
Meanwhile, make filling. Beat butter and sugar in same, clean bowl of electric mixer until pale and creamy. Beat in eggs, one at a time, until combined. Stir in rind, juice, coconut and our. Pour over base. Spread evenly.
Return slice to moderate oven. Cook, for about 20 minutes or until filling is set and light golden. Remove.
To make icing, place sugar in a bowl. Stir in enough juice to form a smooth, thick consistency. Spread over warm slice. Sprinkle with pistachios. Refrigerate until set.
Lift slice from pan. Cut into bars.