Recipe: Lemon Jelly Bake

This recipe is one from my childhood.  When we lived overseas we had two 'muli' trees that I recall as being huge and kept the three or four families of our mission well supplied.  We drank litres and litres of muli juice (lemonade), and Mum made this slice far more often than I am inclined to.  A slice with three layers seems like so much more work than it really is!  As I rediscovered, it's really not that time consuming, rather, it is something to be done between other things.

Lemon Jelly Bake

Base
1 1/2 cups self raising flour
1/2 cup sugar
125g butter
1 egg

1. Rub butter into flour and sugar.
2. Add egg and enough water (or milk) to become consistency of scone dough.
3. Spread over base of a well greased baking pan.
4. Bake for 15 minutes on 180C/350F (adjust for fan forced oven).

Jelly
juice of 3 lemons
3/4 cup sugar
1 1/2 cups water
2-3 tablespoons custard powder (heaped)

1. Mix as a custard and cook until thickened.
2. Pour onto base while both are still hot and allow to cool slightly.

Top
2 cups milk
2 tablespoons cornflour (heaped)
4 tablespoons icing sugar
1 1/2 tablespoons butter

1. Mix as a custard and cook until thickened.
2. Add butter and stir until melted through.
3. Pour onto jelly while hot and sprinkle with desiccated coconut.
4. Allow whole slice to cool to room temperature before serving.

Store covered in the refrigerator

I just now at this moment realised I forgot to put the butter in the top layer.  Oops.  Guess what?  You don't need it ~ it's fine without.

Apologies for the un-artistic photo ~ it was a quick snap in the midst of a busy morning.