Lemon and coconut brownies
With Tamara Jane
Time: 50 mins
430g (2 cups) caster sugar
225g (1 1/2 cups) plain flour
85g (1 cup) desiccated coconut
3 tsp finely grated lemon rind
60ml (1/4 cup) fresh lemon juice
Icing sugar, to dust
Preheat oven to 180C. Line a 20 x 30cm (base measurement) slab pan with non-stick baking paper.
Melt the butter in a saucepan over medium heat. Remove from heat. Stir in sugar. Add eggs, 1 at a time, and stir until mixture is thick and glossy.
Sift the flour over the egg mixture and stir until well combined. Stir in coconut, lemon rind and lemon juice. Spread over base of prepared pan.
Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.
(TX: 8 September 2011)