Lemon and Coconut Tart

Suurlemoen-klappertert Deur S.J.A De Villiers Suzanne Crozier

Lemon and coconut tart

20 June 2018

Bestandele

Kors:

125 ml Gesmelte botter

125 ml Suiker

1 eier geel

500 ml fyn klapper

Vulsel:

2 eiers, geskei

1 blik kondensemelk

125 ml suurlemoensap

Knypie sout

Skil van 1 suurlemoen

75 ml strooisuiker

Metode

Kors:

1. Meng alles goed saam.

2. Druk ½ van mengsel vas in 22 cm tertpan.

Vulsel:

1. Klits eiergeel, kondensmelk, suurlemoensap-en skil saam tot dik.

2. Klits 3 eierwitte saam en gooi strooisuiker stadig by tot dik.

3. Vou eierwitte by suurlemoen mengsel in.

4. Gooi in tertfbak en sprinkle res van krummels bo-oor bak vir 30 minute op 180C

Laat afkoel voor jy dit sny.

Ingredients

Crust:

125 ml Melted butter

125 ml sugar

1 egg yolk

500 ml desiccated coconut

Filling:

2 eggs, separated

1 can condencedmilk

125 ml lemonjuice

Pinch of salt

Zest of 1 lemon

75 ml castor sugar

Method

Crust:

1. Mix everything together.

2. Press ½ of mixture in 22 cm tartpan.

Filling:

1. Mix yolks, condensed milk, lemonjuice and zest until thick.

2. Whisk remaining 3 egg whites until stiff adding castor sugar.

3. Fold egg whites into lemon mixture.

4. Pour into coconut shell and sprinkle remaining crumbs over.

5. Bake at 180C for 30 minutes.

Let cool completely before cutting