Time: 1.5 hours
Serving Size: 8 people
This tangy lemon dessert is called an impossible pie because it’s impossible to muck it up!
It creates a smooth and creamy pie that’s a bit like custard and a puff pastry style crust along the bottom.
Enjoy! It’s a fave of mine.
1 Cup Dessicated Coconut
1 Cup Caster Sugar
1/2 Cup Plain Flour
4 Eggs; Room Temperature
100g Unsalted Butter, Melted and Cooled
1 Cup Milk
1/2 Cup Lemon Juice; Freshly Squeezed
1/2 Cup Lemon Curd
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.