Favourites Friday

This weeks favourite is a new recipe, baked for the first time last night and enjoyed for both morning and afternoon tea today. Having picked a bag full of lemons from an old neighbours heavily fruiting tree I sought recipes to use a few in. I also had plenty of eggs in the fridge. I found this recipe for lemon and coconut brownies on taste.com.au, and they turned out very well, and are delicious with only a couple of pieces remaining. Moist and dense on the inside with the characteristically slightly crunchy top of brownies.

Lemon Coconut Brownies

250g butter (I used reduced salt)

2 cups caster sugar

4 eggs

1 1/2 cups plain flour

1 cup dessicated coconut

3 teaspoons finely grated lemon rind

60ml (1/4 cup) fresh lemon juice

Preheat oven to 180°C. Line a 20 x 30cm slice tin with baking paper.
Melt the butter in a large saucepan over medium heat. Remove from heat. Stir in sugar. Add eggs, one at a time, stirring until thick and glossy.
Sift the flour into the butter mixture and stir well. Stir in coconut, lemon rind and juice.
Pour into slice tin.
Bake for 30 minutes, or until a knife comes out clean. Allow to cool, then cut into pieces.

Very yummy with ice-cream as dessert.