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Lemon crumble

Recipe from: 5/16/2002 12:00:00 AM
Ingredients 10
Servings 8


  • 125 g butter or margarine
  • 125 ml sugar
  • 1 extra large egg
  • 250 ml cake flour
  • 500 ml coconut
  • 125 ml lemon juice
  • 1 x 397 g can sweetened condensed milk
  • 2 extra large eggs


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.
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.

Read more on: bake  |  fruit

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