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I just love growing what we can use and eat and I found this recipe for a lemon and passion fruit pulp slice the other day in one of Tonys cookbooks.It used fresh lemon juice and I grabbed a a jar of passionfruit pulp that I hadpreserved from last year. Its totally decadent as it has two cans of condensed milkand 8 egg yokes in the filling so if you have a sweet tooth like me then you'll love it. It did put me out of my comfort zone to make but hey, it wasn't that hard and it worked out and even looked just like the pic in the recipe book. I didstart with a slice tin and half way through the cooking decided that I wasn't going to get all the filling in and ended up throwing it all into a deeper tin, part way through cooking the base. I decided if it still turned out alright through all that it's not to difficult.
BASE
175g unsalted butter softened
1 1/2 cups icing sugar
1/2 tspn vanilla essence
1 egg
2 Cups dessicated coconut
1 1/2 cups flour
FILLING
2 x 395g tin sweetened condensed milk
250ml lemon juice
200ml passionfruit pulp
8 egg yolks
175g unsalted butter softened
1 1/2 cups icing sugar
1/2 tspn vanilla essence
1 egg
2 Cups dessicated coconut
1 1/2 cups flour
FILLING
2 x 395g tin sweetened condensed milk
250ml lemon juice
200ml passionfruit pulp
8 egg yolks
Preheat oven to 150 c. Grease a tin and line with baking paper ( my tin was 30x25x5cm )
To prepare the base, cream the butter and icing sugar and vanilla with an electric beater until light and fluffy. Add egg and beat until well combined.
Using a wooden spoon, fold through coconut and flour until combined. Press mixture firmly into prepared tin and bake for ten minutes in centre of oven.
While the base is cooking, prepare the filling. Combine all ingredients in a bowl. Pour over cooked base and return to oven for a further 15 minutes until set.
To prepare the base, cream the butter and icing sugar and vanilla with an electric beater until light and fluffy. Add egg and beat until well combined.
Using a wooden spoon, fold through coconut and flour until combined. Press mixture firmly into prepared tin and bake for ten minutes in centre of oven.
While the base is cooking, prepare the filling. Combine all ingredients in a bowl. Pour over cooked base and return to oven for a further 15 minutes until set.
MERINGUE
8 egg whites
1/2 cup caster sugar
2 cups coconut thread
1/2 tspn salt
1/2 tspn vanilla essence
8 egg whites
1/2 cup caster sugar
2 cups coconut thread
1/2 tspn salt
1/2 tspn vanilla essence
Prepare the meringue by whisking egg whites with an electric beater until soft peaks form. whisk in sugar, coconut, salt and vanilla.
Spread meringue evenly over cooked filling. Bake for a further 10 mins or so until meringue is light brown. Place in fridge to set.
Spread meringue evenly over cooked filling. Bake for a further 10 mins or so until meringue is light brown. Place in fridge to set.
Some of my cooking times were longer than what the recipe suggested.
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826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: