Lemon Louise Cake. You’ll want to swallow this zesty Lemon Louise slice whole.
Makes 20 squares
150g butter, softened 1⁄4 cup sugar
4 eggs, separated
2 cups plain flour
2 tsp baking powder
420g ready-made lemon curd
1⁄2 cup castor sugar
1⁄2 cup desiccated coconut
2 tsp kaffir lime leaf powder (optional)
Preheat oven to 180°C. Line a 20 x 30cm slice tin with baking paper. In an electric mixer, cream butter and sugar until light and fluffy.
Beat in egg yolks. Sift flour and baking powder together. Stir into butter mixture. Mix until a dough forms. Press dough into base of prepared slice tin. Spread lemon curd on top.
Beat egg whites with an electric mixer until soft peaks form. Gradually add castor sugar, beating continuously, until glossy. Fold in coconut and kaffir lime leaf powder, if using.
Spoon the meringue mixture over the curd and spread gently using the back of a spoon. Bake for 30 minutes or until meringue is dry and lightly coloured. Cut into squares to serve.