Lemon-lime lamington squares

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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Serves: 16

Time to make: 20 mins , plus 25 mins freezing

Ingredients

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2 teaspoons lemon-lime jelly crystals
1 cup boiling water
1 lemon, ½ cup juice
1 cup desiccated coconut
2 x 225g slabs sponge cake

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Instructions

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1 Place jelly crystals in a bowl. Add boiling water. Stir until crystals dissolve. Add lemon juice. Cover and place in freezer for 25 minutes, or until jelly has an egg- white consistency.

2 Place coconut in a bowl. Cut each sponge into 8 fingers or squares. Dip a piece of sponge into jelly, then coat in coconut. Transfer to a large plate. Repeat with remaining sponge and coconut. Serve.

HFG tip

We used Ernest Adams unfilled sponge with 3.6% fat. Use a similarly low-fat sponge.

Nutrition Info (per serve)

Calories 0.00 cal

Kilojoules 550 kJ

Protein 2 g

Total fat 5 g

Saturated fat 4 g

Carbohydrates 20 g

Sugar 11 g

Dietary fibre 1 g

Sodium 90 mg

Calcium 10 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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