Slice of Jenny took it to the next level!  Jenny treated the whole team to her incredible dessert/slice last night, and let me tell you, it was absolutely mouthwatering!
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BASE
1 1/3 cups (200g) self-raising flour
¾ cup (65g) desiccated coconut
160g butter (melted)
145g caster sugar or superfine sugar
1 teaspoon vanilla
Pinch of salt

FILLING
395g tin sweetened condensed milk
2/3 cup (165ml) lemon juice
2 egg yolks
Finely grated zest of 1 lemon
1 teaspoon vanilla

MERINGUE
4 egg whites (room temperature)
1 teaspoon cream of tartar (can use 1 teaspoon of lemon juice if you don’t have this in your pantry)
160g caster sugar or super fine sugar
1 teaspoon vanilla

STEP 1- Preheat oven to 180 degrees Celsius (350F). Grease and line the base of a rectangular baking tray with baking paper (18cm x 26cm approx.)
STEP 2- In a bowl mix the flour, coconut, butter, sugar, vanilla and salt together and then press into the tin. Bake for 15 mins until golden on top.
STEP 3- While the base is baking, whisk the condensed milk, lemon juice, egg yolks, lemon zest and vanilla together. Pour into the tin once the base is done and bake for 15 minutes.
STEP 4 – Whip the egg whites and the cream of tartar with electric beater until foamy and starting to get soft peaks. On medium speed gradually add the sugar in while whipping and then increase the speed to high and whip until glossy and firm. Add the vanilla in and whip to incorporate for a few seconds. The meringue should be completely stiff and you should be able to turn the bowl upside down without the meringue moving. Spread on top of the filling and return to oven to bake for 10 minutes for it to brown a little.
Cool in the pan and then remove and slice up.
 ENJOY xx