Step 1

Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing a 2cm overhang.

Step 2

Place butter, sugar, flour and egg in a bowl. Stir to combine. Press into prepared pan. Bake for 15 to 17 minutes or until light golden.

Step 3

Meanwhile, make coconut topping. Place eggwhite, sugar and coconut in a bowl. Stir to combine.

Step 4

Spread lemon curd evenly over slice base. Sprinkle with topping. Bake for 10 to 12 minutes or until coconut is golden brown. Cool in pan. Cut into squares. Serve.