Step 1

Grease and line an 18cm x 28cm slice tin. Preheat the oven to 180˚C.

Step 2

Put the self-raising flour, coconut, icing sugar and melted butter in a large bowl and mix it until it all comes together.

Step 3

Press the base mixture into the bottom of the pan. Put it in the oven and cook for about 12 minutes, or until lightly golden. Cool for 5 minutes.

Step 4

In a large bowl whisk together the egg yolks, condensed milk, lemon rind and lemon juice.

Step 5

Pour the filling on top of the base. Return it to the oven and cook until the filling is just set (about 20 minutes).

Step 6

Beat the egg whites in the bowl of an electric mixer until soft peaks form. Add half the sugar, one tablespoon at a time, ensuring the sugar dissolves well between each addition.

Step 7

Once you've added half the sugar, add the cream of tartar, then continue adding the sugar gradually until it's all dissolved. (Test it by rubbing the mixture between thumb and forefinger to check for graininess.)

Step 8

Keep beating the meringue on a medium speed until stiff peaks form.

Step 9

Spread the meringue on top of the lemon filling and return it to the oven. Cook for about 10 minutes or until the top becomes lightly browned.

Step 10

Let it cool in the pan, then cut it into squares and serve.