Lemon and Coconut Impossible Pie

 

  • 1 cup desiccated coconut
  • 1 cup caster sugar
  • ½ cup plain flour
  • 4 eggs, at room temperature
  • 100 g unsalted butter, melted and cooled
  • 1 cup milk
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup lemon curd
  • icing sugar, to dust

 

Preheat oven to 180°C (160°C fan-forced). Brush a 28 cm (base measurement) ceramic quiche dish or a 2-litre (8 cup) capacity ovenproof dish with the melted butter to grease.

Combine the coconut, sugar and flour in a large bowl. Put the eggs, butter, milk, lemon juice and lemon curd in a separate large bowl and use a balloon whisk to whisk until evenly combined. Add the coconut mixture and stir until just combined.

Pour the mixture into the prepared dish. Bake in preheated oven for 40 minutes or until lightly golden, firm to the touch in the centre, and a skewer inserted comes out clean. Remove from the oven and stand the dish on a wire rack for 1 hour or until cooled to room temperature. Place in the fridge for 1 hour or until chilled.