Lemon and Coconut Squares

Makes24

6oz(175g/1 1/2 sticks) soft butter

5oz(150g/generous 1/2 cup) castor sugar

2 eggs, preferably free range

6oz(175g/1 1/2 cups) self-raising flour

11/2oz (45g) desiccated coconut

Lemon Curd (see recipe)

10x 7 inch (25.5 x 18 cm) swiss roll tin, well-greased or lined with parchment paper

Preheat the oven to 180°C/350°F/Gas Mark 4.

Put the butter, castor sugar, eggs and self-raising flour into a food processor. Whizz for a few seconds to amalgamate. Spread evenly in the well buttered tin. Bake in the preheated oven for 20-25 minutes approx. or until golden brown and well risen. As soon as the cake iscool, spread the top with lemon curd and sprinkle with desiccated coconut. Cut into squares and enjoy, keep fresh for several days.

Remove the biscuits from the tin if keeping for a few days unless the tin is coated with Teflon.‍

Note‍

In Winter when the butter is harder to cream, we add 2-3 tablespoons (2 1/2 –4 American tablespoons) of milk to lighten the mixture and texture.‍‍

‍Lemon Curd‍

Tangy delicious lemon curd can be made in a twinkling, smear it over a sponge or onto fresh bread, buttery scones or meringues – store ina covered jar in the fridge.  It is best eaten within a fortnight

Flavedo is the outer coloured skin of citrus fruits.

Makes 2 x 200ml (7fl oz/scant 1 cup) jars

2oz(50g/1/2 stick) butter

31/2oz (100g/scant 1/2 cup) caster sugar

grated zest and juice of 2 lemons

2 organic eggs and 1 organic egg yolk whisked (keep white aside for meringue)

Melt the butter on a very low heat. Add the caster sugar, lemon zest and juice and then add the whisked eggs. Stir carefully over a gentle heat with a straight ended wooden spatula until the mixture coats the back of it. Remove from the heat and pour into a bowl or sterilized jar (it will thicken further as it cools.)

Cover when cold and refrigerate.