Slice can be made up to five days ahead. Store in an airtight container in the fridge. Replace pistachios with flaked almonds for a change.
125g unsalted butter, chopped, at room temperature
1⁄4 cup caster sugar
1 tsp vanilla extract
1 1⁄4 cups plain flour
1 1⁄2 cups icing sugar mixture
2 tblsps lemon juice
1⁄4 cup chopped pistachios
75g unsalted butter, at room temperature
1⁄2 cup caster sugar
1 tsp finely grated lemon rind
1⁄4 cup lemon juice
1⁄2 cup desiccated coconut
2 tblsps plain flour
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
2 Beat butter, caster sugar and vanilla in small bowl of an electric mixer until pale and creamy. Stir in our until combined. Press evenly over base of prepared pan.
3 Cook in a moderate oven (180C) for about 12 minutes, or until light golden. Remove. Stand for 10 minutes.
4 Meanwhile, make filling. Beat butter and sugar in same, clean bowl of electric mixer until pale and creamy. Beat in eggs, one at a time, until combined. Stir in rind, juice, coconut and our. Pour over base. Spread evenly.
5 Return slice to moderate oven. Cook, for about 20 minutes or until filling is set and light golden. Remove.
6 To make icing, place sugar in a bowl. Stir in enough juice to form a smooth, thick consistency. Spread over warm slice. Sprinkle with pistachios. Refrigerate until set.
7 Lift slice from pan. Cut into bars.