Gainsborough Tart
These Lemon Coconut Squares are the perfect combination of zesty lemon and sweet coconut layered on top of a buttery pastry base. The tangy lemon filling complements the crunchy coconut topping, creating a delightful treat that is sure to satisfy your sweet cravings. Each bite offers a burst of refreshing citrus flavor followed by a satisfying crunch, making these squares an ideal dessert to enjoy with a cup of tea or coffee.
— Constant Cookbook
Ingredients
- For the Pastry
- 75g plain flour
- 35g butter or margarine
- 1 egg
- For the filling
- 75g sugar
- zest and juice of 1 lemon
- 1 egg yolk
- 2 tsp cornflour, mixed with a little milk
- 90ml boiling water
- For the topping
- 25g butter, melted
- 1 egg
- 50g sugar
- 100g dessicated coconut
- 1/4 tsp baking powder
- 30cm (12") square tin
Instructions
- Line and grease the tin, pre-heat oven to 180 degrees
- Pastry: rub the butter and flour together into crumbs, then add the egg to bind. Wrap in cling film and pop in the frigde.
- Filling: melt the sugar, lemon juice and zest in a pan on a low heat. Mix the egg yolk to the cornflour mix and add to the pan, add the boiling water and stir at a simmer until thickened. Leave to cool
- Topping: mix the melted butter with eggs and sugar, add the coconut and baking powder.
- Assembly: roll the pastry out thinly and put a layer in the bottom of your tin. No need to blind bake. Pour over the slighly cooled lemon filling and spread in an even layer. Then spread over the topping in a thin layer over the top.
- Bake for 30 minutes until firm and golden. Turn out gently and cut into 16 squares whilst still warm.
Yield
Makes 16 slices
Comments
No comments found.