RECIPE: Lemon curd tart with coconut crust
RECIPE: Lemon curd tart with coconut crust

Makes: 24cm round tin

Lemon curd

5 large lemons or 6 medium, juice and zest

200g unsalted butter

350g caster sugar

6 eggs, lightly beaten

Coconut crust

340g shredded coconut

120g caster sugar

3 egg whites

Lining

150g white chocolate, melted

In a saucepan heat lemon juice, zest, butter and sugar until all melted and incorporated. In a bowl, lightly beat eggs, then pour the lemon syrup over, whisking it all together.

Pour the mixture back into the saucepan and continue to cook over medium heat, stirring constantly. Once mix thickly coats the back of a wooden spoon, remove from heat, pass through a sieve and allow to cool and set.

You need to have very stiff curd for this recipe to work. Preheat oven to 165C and line cake tin with baking paper. In a clean bowl combine all the crust ingredients. Pour into cake tin, then press down to base and up the sides.

Place a piece of baking paper over coconut crust and half fill with baking beads or rice and blind bake for 20 minutes. Remove paper and beads and bake for a further 10-15 minutes.

Remove from oven and allow to cool. Once cool, paint the inside of crust with melted white chocolate. Pour in lemon curd and pop into fridge for an hour or two before serving with lashings of double cream.

The West Australian

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