LEMON BLOSSOM SLICE

Ingredients ...185gm of butter/ margarine, 4 tbs of icing sugar, 185 gm of plain flour, 60 gm of custard powder, 1 x 397 gm can of condensed milk, 1/2 cup of lemon juice, 2 eggs separated, 60 gm of castor sugar, 30gm of desiccated coconut. Preheat your oven to 180 deg C. Grease a slab pan 9"x 11" and line the base with baking paper,( allowing a 2"overhang ) Cream the butter / marg and icing sugar in the bowl of your electic mixer, gradually work in the flour and custard powder. Press into the the prepared pan and bake in the preheated oven for for 15 minutes. Now using a clean bowl and clean beaters mix together the condensed milk, lemon juice and egg yolks. Spread this over the top of the pastry base. Using cleaned and dry beaters whisk the egg whites in a clean and dried bowl until stiff,gradually beat in the sugar and finally fold in the coconut. Spread this over the filling and bake for a further 15 minutes . Remove from the oven and let cool in the pan . Then using the baking paper lining remove to a wire rack to cool completely. When cold cut into slices or squares.