A recipe from Jess Grima published in the Mackay RFCA Branch January 2007 newsletter

Ingredients
1 cup plain flour
395g can condensed milk
1 ½ cups water
125g butter, chopped
1/3 cup custard powder
extra 20g butter
2 T/S icing sugar
1 cup castor sugar
extra 2 T/S lemon juice
2 t/s powdered gelatine
2 T/S milk
1/3 cup passionfruit pulp
1/3 cup lemon juice

Method
Pre heat oven to moderate, grease a 20cmx30cm lamington pan.

Process flour, butter & icing sugar until combined then press over base of lamington pan. Bake in moderate oven for about 20 minutes, cool in pan.

Sprinkle gelatine over lemon juice in cup and stand in a small pan of simmering water. Stir until dissolved. Beat gelatine mix and condensed milk in a small bowl with electric beater for about 10 minutes or until mixture thickens. Pour over base.

Blend custard powder & castor sugar with milk & water in a small saucepan, cook stirring over heat until mixture boils and thickens. Remove from heat, stir in extra butter then cover and stand for 10 minutes.

Stir in extra juice & passionfruit pulp then pour over gelatine layer. Refrigerate until set before cutting. This recipe can be made 3 days ahead and kept covered in the refrigerator.