Ingredients
250g packet Lemon Crisp biscuits, chopped
½ cup desiccated coconut
100g unsalted butter, melted, cooled
Double cream, to serve
LEMON FILLING
4 eggs
1 cup caster sugar
2/3 cup lemon juice
125g unsalted butter, chopped
Method
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Lightly grease a 24cm round loose-base flan tin.
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Process biscuits and coconut in a food processor until finely crushed. Add butter. Process until combined.
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Press biscuit mixture over base and up side of prepared tin. Place on an oven tray.
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Cook in a moderate oven (180C) for about 8 minutes, or until light golden. Cool.
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To make filling, whisk eggs, sugar and juice in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Don’t allow water to touch the base of bowl.
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Cook, stirring, with a wooden spoon for about 20 minutes, or until thickened. Don’t allow filling to boil. Remove bowl from heat. Add butter. Whisk until smooth.
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Pour filling into biscuit base. Cool slightly. Refrigerate, overnight, or until firm.
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Remove tart from tin. Serve with cream.