Let’s make it
Add cream margarine and icing sugar into a mixing bowl. Gradually work in flour and custard powder. Press into a greased slab tin and bake in a moderate oven for 15 minutes.
Mix MILKMAID, lemon juice and egg yolk and spread on top of a pastry base. Whisk egg whites until stiff, gradually beat in the sugar and fold in the coconut.
Spread over top of filling and bake for a further 15 minutes.
When cold, cut into squares or fingers. Decorate with lemon slices and cherries
Lemons are not only a great source of Vitamin C but also contain essential mineral such as potassium and calcium.