TANGY LEMON SLICE

preheat oven to 180 c
grease bottom of 9 x 13 oven proof dish

BASE
1 packet greens lemon cake mix (discard icing)
130 grams butter, melted
1 cup shredded coconut

mix all together and press evenly into bottom of dish.

cook 12 - 15 minutes until just starting to brown. cool.

CREAM CHEESE FILLING
500 grams cream cheese
finely grated rind from 2 medium sized lemons
1 cup icing sugar

with an electric mixer beat the cream cheese and rind together until smooth,

beat in icing sugar. put aside.

LEMON TOPPING
1 1/2 cups sugar
4 tablespoons cornflour
1/4 teaspoon salt
1 1/2 cups cold water
4 egg yolks, lightly beaten
juice of the 2 lemons
2 tablespoons butter

in a pot, mix the sugar, salt and cornflour with the water until blended.

whisk in the egg yolks then the lemon juice.

over a medium heat, whisk until boiling. continue to whisk for one minute then remove from heat.

stir in butter. cool to room temperature.

TO ASSEMBLE

spread cream cheese filling evenly over base.

cover dish with plastic wrap and refrigerate till lemon topping is ready.

when lemon topping is cool enough, spread evenly over cream cheese.

cover with plastic wrap and refrigerate till set.

cut into squares and serve with whipped cream.

refrigerate leftovers.

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