One Bowl Lemon Coconut Tart
Light, fluffy, no fuss and absolutely delicious! This one-bowl lemon coconut tart is the perfect tart for a dinner party or if you just feel like a delicious dessert! I love how zingy and tart the flavour is of this dish is. Don't be fooled though, this tart is still super light and fluffy!
Ingredients
- 4 eggs
- ½ cup plain flour sifted
- 1 cup sugar
- 1 cup shredded/desiccated coconut note 1
- 4.4 oz butter melted, note 2
- 1 cup cream
- 1 tablespoon lemon rind
- ¼ cup lemon juice
Instructions
- Preheat oven to 350F/180C
- In a large bowl, beat the eggs for 5 minutes until light and fluffy and doubled in size (note 3)
- Add sifted plain flour and beat for 30 seconds.
- Add remaining ingredients, and beat until well combined.
- Grease a 9"/28cm round quiche or tart dish with butter.
- Pour mixture into greased dish and place in oven (note 4)
- Cook for 50 minutes (note 5)
- Cool, and serve with cream and ice cream
Notes
Note 1 - desiccated coconut is easy to find in Australian supermarkets. In America, it's called shredded coconut.
Note 2 - melt butter in a small saucepan while you are beating the eggs. According to my mum, any large amount of butter is best melted in a saucepan to avoid messy microwaves!
Note 3 - Yep, 5 minutes. Do it.
Note 4 - As you can see in the photo, I used a glass quiche dish that measured 9inches/23cm. I thought it would overflow, but the tart doesn't actually rise that much and I was fine.
Note 5 - check after 45 minutes, tart should be lightly browned on the tops. If you are worried it will burn, cover with some aluminium foil to avoid over browning.