I am still using my stash of New Zealand lemons and this take on a classic was a real hit.  I made them gluten free and dairy free so we can all enjoy these delicious delights.

Makes 24 small

Ingredients

Sponge

4 good quality eggs, room temperature

150g caster sugar

½ tsp vanilla extract

50g cornflour (maize)

90g gluten free flour

1 tsp baking powder (gluten free)

Lemon curd

Zest 2 lemons 

125 ml lemon juice

320g caster sugar

5 egg yolks

115g dairy free (butter) spread

Lemon icing

½ cup lemon curd

240g icing sugar

80 ml lemon juice

125ml boiling water

250g shredded coconut (approx)

(whipped cream (optional ) for filling) for dairy

Method

Preheat the oven 180C

Lightly grease and line a 25cm x 30cm cake tin

Begin by making the sponge; Separate the eggs and place the whites into a clean bowl of an electric mixer.  Set the yolks aside for later.

Whisk the whites until stiff peaks, gradually add the sugar and whisk until silky smooth and you can feel no sugar granules.

Add the egg yolks and vanilla, whisk until well combined.

Sift the cornflour, gluten free flour and baking powder together. 

Fold the dry ingredients into the egg mixture until combined. 

Spread lightly into prepared tin and bake for 20-25 minutes or until the sponge bounced back when gently touched. Remove and cool for 10 minutes before removing from the tin.  Cool completely.

To make the curd; Place the sugar, lemon zest into a food processor and processor to blend the zest into the sugar.  Add the lemon juice and mix.  Add the egg yolks and dairy free butter and processor until combined.

Pour the contents into a bowl and place over barely simmering water.  Stirring constantly until the curd thickens and coats the back of the spoon (this can take 5-10 minutes as you do not want to hurry it or it can cook the eggs).  

Pour into a clean container and cool.

To assemble; When the sponge is completely cold, divide the sponge into even size squares. 

To make the lemon icing, add the lemon curd, icing sugar, lemon juice and boiling water and whisk to combine.

Get a bowl or tray and put ⅓ of the coconut in it, keep the remainder close by for topping up. It gets messy!

Dip a square of sponge into the lemon icing to lightly coat all sides, drain off excess and carefully coat in the coconut on all sides.  Place on baking paper sprinkled with a little coconut. Continue until all the sponge is completed.  

Enjoy.