A DONNA HAY CLASSIC SHORT AND SWEET LEMON SLICE

Preheat your oven to 180 deg C.

Place 1 cup of caster sugar
1 cup of desiccated coconut
2 cups of plain flour
200gm of un salted butter  , into a bowl and stir until combined and the mixture resembles coarse breadcrumbs.

Using the back of a spoon, press the mixture into the base of a lightly greased 20 x 30 cm slice tin lined with baking paper .
Bake for 20 minutes or until golden brown .
Allow to cool completely.

Reduce your oven temperature to 160 deg C
To make the lemon filling

Place 4 eggs  and 2 extra yolks in a bowl and whisk to combine .
Add 2 cups of caster sugar  1/3 cup of sifted plain flour
1 tbs of finely grated lemon
1 cup of lemon juice
Whisk until smooth

Carefully pour the  filling over the cooked base and bake for 30 minutes or until just set .
Refrigerate  for 2 hours  or until firm.
Dust with icing sugar and slice to serve.