Lemon Blossom Tart
Lemon Blossom Tart
Lemon Blossom Tart
Serving Size:
16 pieces
Special Info:
Nut free
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/3 cup corn flour
- 2/3 cup butter, diced small
- 1 can (12 oz) condensed milk
- 1/2 cup lemon juice
- 2 eggs
- 1/3 cup superfine sugar
- 1/3 cup coconut
Method:
Preheat oven to 350°F.
Line a rectangular cake tin with foil and spray with baking spray, set aside.
In a medium bowl add all-purpose flour, powdered sugar, corn flour and butter.
Crumble butter with dry ingredients to form dough. When combined, press into the tray and bake for 15 minutes.
While the base is baking, make filling.
Add condensed milk, lemon juice and egg yolks together. When it becomes thick and even in texture, pour over precooked base.
For the meringue topping, whisk egg whites until thick then gradually add superfine sugar. Once egg whites are glossy and stiff turn off beaters and fold in coconut.
Spread evenly over filling and bake for another 15 minutes.
Cool and cut into slices.
Store in fridge.
Notes:
Because this is so sweet (due to the condensed milk) a little bit goes a long way, a perfect slice for school fetes or birthday parties.
I keep this in the fridge and it seems to taste better the day after I make it.
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