Lemon crumble

YOU
8 servings
Rate this recipe
Fruit

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

Pastry
0.00 butter — or margarine
0.00 sugar
0.00 eggs — extra large
0.00 flour — cake
0.00 coconut
Filling
0.00 lemon juice
0.00 condensed milk — tin, sweetened
0.00 eggs — extra large
Tap for ingredients
Tap for ingredients

Method:

PASTRY
Cream the butter or margarine and sugar until light and fluffy.
Beat in the egg and add the cake flour and coconut.
Mix lightly and divide the pastry in half.(Do not overwork the pastry as it will become tough.)
Cover one half with clingfilm and chill until firm.
Meanwhile preheat the oven to 180 °C and grease a 22 cm pie dish with butter or non-stick spray.
Line the pie dish with the uncovered half of the pastry, pressing it onto the base and up the sides of the dish.
Chill for 30 minutes.
Line the pastry base with baking paper weighted down with dried beans or rice and bake blind for about 10 minutes or until the pastry just begins to brown.
FILLING:
Beat the lemon juice, condensed milk and eggs together and pour into the baked crust.
Crumble or grate the remaining chilled pastry on top and bake for 30 minutes or until golden brown.
Leave to cool to room temperature.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.