Step 1 Preheat oven to 180°C. Line a 30cm x 20cm slice tin with baking paper. Combine flours and 1/4 cup sugar in a large bowl.
Step 2 Place table spread into a small saucepan and place over low heat for several minutes, until it melts. Set aside to cool. Add table spread and egg white to flour mixture and stir until well combined. Press mixture evenly over base of prepared pan. Bake for 15 minutes, or until golden.
Step 3 Meanwhile, combine egg yolk, cream, lemon rind, juice, cornflour and remaining sugar in a saucepan and place over medium-high heat. Whisk until mixture comes to the boil and thickens. Pour mixture over hot slice base. Spread evenly and stand to cool. Once cooled, cut into 15 squares and dust with icing sugar.
What we did
- Replaced the condensed milk with light cream
- Added more lemon zest and juice
- Removed the coconut from the base
Our version (per serve)
Total fat 7.8g
Sat fat 4.9g
Traditional version (per serve)
Total fat 17.0g
Sat fat 11.6g