Instructions: Prepare short crust pastry:
Rub butter into flour until mixture resembles breadcrumbs. Mix in egg yolk, lemon juice and enough water to bind into a firm dough. Knead well. Roll out pastry 1/4" thick and line a flat tin. Spread with raspberry jam.

Topping:
Beat egg whites with castor sugar until stiff, fold in cake crumbs, coconut and lemon. Spread over pastry and bake 350 F for about 25 minutes.

When cool, ice with coffee or lemon icing and decorate with walnuts, cherries, and toasted coconut.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.