Friday, 30 May 2014


1 1/2 cup plain flour 
1 1/2 cup sugar
1/2 teaspoon salt 
1 cup butter, softened
4 large eggs
4 tablespoons lemon zest (4 medium lemons)
4 tablespoons lemon juice


Preheat the oven to 350 degrees.
Grease 0r line swiss roll pan.

In the bowl of an electric mixer cream the sugar, salt, and softened butter until combined. add flour.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.

Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.

Pour into baking tray and bake for approx. 20 mins, should turn golden around the edges.
Allow to cool completely before glazing. Do not overbake, or the bars will dry.

For the tart lemon glaze:

8 tbsps lemon juice
1 dessert spoon soft butter
2 cups icing sugar

mix and spread over cake.
if too thick add more juice or too thin add more icing sugar.

sprinkle with coconut

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