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Preheat oven to 180° C (355° F) degrees. Grease and line with parchment paper a baking pan 20x20 cm (8-inch square). Whisk together flour, oats, sugar, and salt in a large bowl. Add melted cool butter and egg, mix well to combine all ingredients. Spread and press the dough evenly into the pan and bake for 15-20 minutes or until lightly browned. Remove from the oven and let cool slightly. Mix well with a fork or mixer, lemon curd, beaten egg and melted butter. Stir in the sifted corn starch to dissolve. Add evaporated milk and lemon juice, stir well to incorporate. Finally add coconut and pour lemon curd over partially baked crust and spread evenly. Sprinkle 1 handful coconut over filling and place in the oven. Bake 20-25 minutes or until topping has set and coconut is lightly toasted. Remove from the oven and let cool in wire rack. Cool completely before cutting into bars.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Long twisted spoon for stirring and layering cocktails
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Long twisted spoon for stirring and layering cocktails
Concentrated lemon — cakes, frostings, glazes, curds