Lemon curd & coconut slice

Ingredients:
Lemon curd (you can use passion fruit too)
1⁄2 cup lemon juice
75g butter
4 egg yolks
1⁄3 cup honey/ pure maple syrup

Base:
3 tbsp LYG collagen
1 egg
1 cup blanched almond meal 125g butter
1⁄2 cup desiccated coconut
1 tbsp honey/ maple syrup

Topping:
Egg whites leftover from curd
1.5 cups desiccated coconut

Method:
1. For the curd, add the yolks, butter, honey and juice into a heat proof bowl and place over a saucepan of simmering water. (I did it the lazy way in the video… both work 😅)
2. Using a whisk, continuously stir until the mixture thickens, this should take around 10-15 minutes. Once the curd coats the back of a spoon, it is ready. Remove from the heat and allow to cool completely.

3.Preheat the oven to 180C. Use beaters to mix the butter, honey and collagen until smooth. Stir in the almond meal and coconut. Pour into a tin lined with baking paper and bake for 25 minutes. Allow to cool.

4.
Mix the coconut with the egg whites. Add the curd to the base and top with the coconut. Bake for a further 20 minutes. Allow to cool before serving. Store in an airtight container.