Ingredients & Directions
1 25 cm sweet shortcrust
-pastry cake; baked blind
2 Eggs
Grated zest and juice of 2
-lemons
200 g Caster sugar
375 ml Double cream
240 g Desiccated coconut
Preheat the oven to 160C/325F/gas3. Mix the eggs, lemon zest and
caster sugar for one minute. Gently mix in the cream, then the lemon
juice and finally the desiccated coconut.
Pour into the pastry shell and bake until golden all over (about 40
minutes). Remove and cool – leave for about one hour to firm up.
Yields
1 servings