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

More weights & measures

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

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 0.00cal

Kilojoules 550kJ

Protein 2g

Total fat 5g

–Saturated fat 4g

Carbohydrates 20g

–Sugars 11g

Dietary fibre 1g

Sodium 90mg

Calcium 10mg

Iron 0.5mg

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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