| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Thai | Ross, In, Thailand | 1 | servings |
INGREDIENTS
| 1 | 25 cm sweet shortcrust pastry cake; baked blind | |
| 2 | Eggs | |
| Grated zest and juice of 2 lemons | ||
| 200 | g | Caster sugar |
| 375 | ml | Double cream |
| 240 | g | Desiccated coconut |
INSTRUCTIONS
Preheat the oven to 160C/325F/gas3. Mix the eggs, lemon zest and caster sugar for one minute. Gently mix in the cream, then the lemon juice and finally the desiccated coconut. Pour into the pastry shell and bake until golden all over (about 40 minutes). Remove and cool - leave for about one hour to firm up. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“Have you made God smile today?”