Ingredients
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
FILLING
75g unsalted butter, at room temperature
1⁄2 cup caster sugar
3 eggs
1 tsp finely grated lemon rind
1⁄4 cup lemon juice
1⁄2 cup desiccated coconut
2 tblsps plain flour
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
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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.
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Cook in a moderate oven (180C) for about 12 minutes, or until light golden. Remove. Stand for 10 minutes.
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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.
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Return slice to moderate oven. Cook, for about 20 minutes or until filling is set and light golden. Remove.
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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.
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Lift slice from pan. Cut into bars.
