SUBLIME LEMON TART
Lisa -Starr
SUBLIME LEMON TART
1 cup plain flour
1 cup desiccated coconut
½ cup light brown sugar
100 grams melted butter
Generous pinch Maldon salt
250 grams cream cheese
1 tin condensed milk (see homemade info)
2 large egg yolks
⅓ cup fresh lemon juice
1 tablespoon lemon zest
1: Combine the flour, coconut, sugar, salt and melted butter and press into a medium-size tart dish ideally with removable base. Bake at 180 C for 15 minutes till lightly golden.
2: Beat the cream cheese, condensed milk, egg yolks, lemon juice and zest together till smooth then pour over crust.
3: Turn oven down to 160 C - important step - and bake for approximately 30 minutes or until the filling is firm.
4: Chill for several hours before serving.
COOK'S NOTES: You could replace the crumb with crushed Lotus biscuits or Ginger Snaps and mix with melted butter before baking. My version doesn't contain all the additives of store-bought cookies. To make condensed milk, stir ⅔ cup of white sugar into 2 cups of 3% milk, stir over medium heat till dissolved, then leave to simmer without stirring at all for approximately 35 - 40 minutes till lightly cream-colored and thickened. It will thicken more as it cools and can be kept in the refrigerator for weeks. This method works with coconut milk too - and other plant-based milks - giving you the option of parve condensed milk. You're welcome.
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| ENJOY! |
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