Preparation time is 30minutes
Cook time is 35minutes
Total time is 1hours 5minutes
Serve is for 8 people
Difficulty level: 3 out of 4
10 Ingredients
Lemon filling
- 1/2 cup cornflour
- 1 egg
- 1 cup caster sugar
- 2 egg yolk
- 1 3/4 cup plain flour
- 1/3 cup icing sugar
- 80grams cold butter, diced
- 1/2 cup moist flakes coconut
- 1/2 cup lemon juiced
- 1 lemon rind
Method
Step 1 of 7
Preheat oven to 180°C.
Step 2 of 7
Place coconut flakes on a baking tray lined with baking paper and toast in the oven for 5 minutes or until golden. Set aside to cool.
Step 3 of 7
Process flour, toasted coconut and sugar in a food processor until coconut is finely chopped. Add butter and process until it resembles fine crumbs. Add egg and pulse until combined.
Step 4 of 7
Reserve 100g dough for the pastry leaf decorations (see tip). Press remaining dough over the base and side of a loose-based 24cm fluted tart pan. Freeze for 20 minutes.
Step 5 of 7
Transfer to oven and bake for 25 minutes or until golden.
Step 6 of 7
Meanwhile, to make the lemon filling, combine cornflour, sugar and rind in a saucepan. Whisk in juice and 11/4 cups water and stir over medium heat for 5-8 minutes or until mixture thickens. Remove from heat and beat in egg yolks, 1 at a time, until smooth.
Step 7 of 7
Spoon mixture into tart case and smooth surface. Bake for 5 minutes. Chill for at least 1 hour before serving.
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