Lemon Coconut Meringue Slice

90 g butter
2 tablespoon castor sugar
3/4 cup plain flour
1/3 corn flour
400 g sweetened condensed milk
2 eggs, separated
2 teaspoons grated lemon rind
1/2 cup lemon juice
1/4 cup castor sugar, extra
1/2 cup desiccated coconut
1/2 cup flaked coconut

Grease a 19 cm x 29 cm lamington pan, line base with paper; grease paper with 2 teaspoon butter.

Cream butter and sugar in a small bowl with electric mixer. Gradually add sifted flour and cornflour, turn on to lightly floured surface, knead for 5 minutes. Spread evenly over base of prepared pan.

Bake in moderate oven at 200* C or 400 * F for 15 minutes or until lightly browned.

Combine condensed milk, egg yolks, lemon rind and lemon juice in a bowl, pour over the base , bake further 10 minutes.

Beat egg whites in small bowl until soft peaks form, gradually add extra sugar, beat until dissolved. Add desiccated coconut, spread over filling, sprinkle with flaked coconut, bake further 10 minutes or until golden brown. Cool in pan before cutting.