Tangy lemon slice

Method

• 1
  Preheat oven to 180°C. Brush a 24 x 29.5cm (base measurement) slab pan with melted butter to grease. Line the base and 2 long sides with non-stick baking paper, allowing sides to overhang.
• 2
  Use an electric beater to beat the butter and 155g (3/4 cup) of sugar in a large bowl until pale and creamy. Add 1 egg and beat until combined. Fold in the almond meal, lemon rind and 225g (1 1/2 cups) of flour until well combined. Press over the base of prepared pan. Bake for 20 minutes or until light golden.
• 3
  Meanwhile, whisk together the coconut, baking powder, lemon juice and remaining sugar, eggs and flour in a large bowl.
• 4
  Pour the mixture over the base. Bake for 30 minutes or until light golden. Set aside to cool completely.
• 5
  Dust with icing sugar. Cut into pieces to serve.