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for the base
- 100g (4oz) butter
- 200g (7oz) self-raising flour
- 50g (2oz) caster sugar
- 2 free-range egg yolks
- zest and juice 1 lime
- 150g (5oz) raspberry jam
- icing sugar, to dust
for the topping
- 3 free-range egg whites
- 100g (4oz) caster sugar
- zest 1 lime
- 125g (4½oz) desiccated coconut
you will need
- 20x20cm (8x8in) baking tin, lined with tinfoil
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. To make the base, in a large bowl, rub the butter into the flour, then stir in the sugar. Mix in the egg yolks, and the lime zest and juice. Alternatively, whizz everything in a food processor. Gather the mixture into a soft dough. Press evenly into the base of the baking tin, then spread the raspberry jam on top.
To make the topping, in a clean bowl, whisk the egg whites to form soft peaks. Using a large metal spoon, fold in the caster sugar, lime zest and the coconut. Spread on top of the jam.
Bake for 25 minutes or until the topping is golden. Cool in the tin, dust with icing sugar, then cut into squares.
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