Coconut Grapefruit & Verbena Curd Squares

Makes 16 Squares

Ingredients for the base.

325g Plain Flour

225g Butter

100g Caster Sugar

Ingredients for the filling.

2 Large Grapefruits

113g Butter

2 Eggs

225g Sugar

6 Verbena leaves

75g Desiccated Coconut for topping

Method

Cream sugar and butter together until pale. Sift and mix in the flour a little at a time. Bring the mixture together to a form a dough that's smooth. Press into a 12x12 tin, in an even layer. Bake for 15 minutes in a preheated oven at 150C or until slightly golden. Set aside to cool.  

Meanwhile make the curd. Grate rinds and juice into a double boiler, add butter, sugar and verbena leaves stir constantly until completely blended. Beat eggs and add to the mixture.

Cook stirring constantly until thickened and creamy. Remove verbena leaves.

Pour curd over the cooled base and return to the oven. Bake until bubbles start forming around the sides and in the centre. Remove from the oven and scatter over the desiccated coconut and return until golden.

Leave to cool in the tin, before cutting into squares.