Lemon & Coconut Tart
SERVES 8 PREP 15 minutes + 10 minutes to freeze + 15 minutes to chill
COOK 30 minutes
200g rice cookies
½ cup desiccated coconut 1 egg white
4 eggs, at room temperature ½ cup raw caster sugar
½ cup lemon juice
2/3 cup light thickened cream,
plus ½ cup extra (optional)
1 Preheat oven 160ºC/140ºC fan-forced. Process cookies until finely crushed. Add coconut and egg white; process until combined. Press biscuit mixture firmly over the base and side of a greased 24cm round tart pan with removable base. Place on an oven tray; freeze for 10 minutes.
2 Whisk eggs, sugar, juice and cream in a jug. Pour filling into biscuit crust. Bake for 30 minutes or until just set at centre. Cool slightly. Chill for 15 minutes or until firm. Serve with extra cream (if using).
BUDGET WINNER $1.95 A SERVE