Lemon-lime lamington squares
(at time of publication)
Step 1 Pour jelly crystals into a bowl. Add 1 cup boiling water. Stir until crystals dissolve. Add lemon juice. Cover and place in freezer for 25 minutes or until jelly has the consistency of egg white.
Step 2 Put coconut into 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.
About this Recipe
- 9g lemon-lime light jelly crystals
- 1/2 cup fresh lemon juice
- 1 cup desiccated coconut
- 2 x 200g slabs sponge cake
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified