Lemon and Coconut Tart
Jodi
ingredients
- 125g (4 1/2 oz) unsalted butter
- 345g (1 1/2 cups) caster sugar
- 4 large eggs
- 170ml (2/3 cup) plain yoghurt
- 1 teaspoon natural vanilla extract
- 3 tablespoons lemon juice
- 2 tablespoons lemon zest
- 90g (1 cup) shredded or desiccated coconut
- 1 prebaked shortcrust tart case
- icing sugar
directions
- 1
Preheat the oven to 180°C (350°F/Gas 4). Beat the butter and sugar together until they are light and creamy. Add the eggs one at a time and beat them into the mixture before adding the yoghurt, vanilla, lemon juice and lemon zest. Stir in the coconut and pour the mixture into the prebaked tart case.
- 2
Bake for 30 minutes or until the filling is golden and puffed. Dust with icing sugar and serve warm with cream or ice cream.
Source: Jodi
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