Thursday, July 7

coco lemono

I just remorselessly ate the last piece of dessert.

Coconut and lemon pie
from Marie Claire 'Fresh' - Michele Cranston
You need
26cm pie shell OR
320gs plain flour
200gs Butter
3 tablespoons cold water
Rub butter and flour together. Add water and combine together to form dough. Refrigerate for 30 mins. Roll out thinly and place in greased 26cm pie case. You will have some left over. Blind bake for 20 mins then set aside. (Based off a Stephanie Alexsander recipe)

125g unsalted butter
345g caster sugar
4 large eggs
170ml plain yoghurt
1 tsp vanilla extract
juice and zest of one lemon
1 cup dessicated or shredded coconut
Preheat the oven to 180c. Cream the butter and caster sugar together then add the eggs one at a time, beating between each addition. Throw in the yoghurt, vanilla and lemon and beat thoroughly. Add the coconut, I used half dessicated and half shredded and it made it the most awesome texture. Pour this into your pie case and pop it in the oven for about35 - 40 mins. It will still be a touch wobbly but firm and golden brown all over when it is time for it to come out.
Dust with icing sugar and serve with cream.

1 comment:

  1. Remorselessly is the best way to eat any kind of pie! This one looks like a beauty!


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