Laura
Arnold
Lara M
Sara Dobson
CibbuanoLemon Crunchy Pie
July 21st 2008 06:13
This Lemon Crunchy Pie has been my favourite dessert ever since I was a child. It is a great winter dessert to follow a Sunday Roast. You can eat it hot or cold.
It is very rich and quite filling. It is serves 8 although my husband and I manage to finish one between us within 2 days. It is easy to make and the guests are always impressed by it.
Ingredients
Crust
125g butter
½ sugar
½ cup flour
1 cup coconut
1 cup Cornflakes
Filling
5 Tbsps cornflour
2 ½ cups milk
1 cup sugar
2 eggs beaten
½ cup lemon juice
2Tbspoons butter
1tsp lemon rind
½ tsp vanilla essence
To make crust
Cream butter and sugar. Work in flour, coconut and cornflakes. Press half into ovenproof dish.
To make filling
Pre heat oven to 180 degrees celsius. Blend cornflour with a little milk. Heat the remainder of the milk with sugar on the stove, add cornflour and stir until thickened. Cook for 2-3 minutes. Add beaten eggs and lemon juice and cook for a further 2 minutes. Remove from heat and mix in butter, lemon rind and vanilla essence. Pour over coconut crust: crumble rest of coconut mixture on top.
Bake in the oven for 25 minutes or until golden brown.
It is very rich and quite filling. It is serves 8 although my husband and I manage to finish one between us within 2 days. It is easy to make and the guests are always impressed by it.
Ingredients
Crust
125g butter
½ sugar
½ cup flour
1 cup coconut
1 cup Cornflakes
Filling
5 Tbsps cornflour
2 ½ cups milk
1 cup sugar
2 eggs beaten
½ cup lemon juice
1tsp lemon rind
½ tsp vanilla essence
To make crust
Cream butter and sugar. Work in flour, coconut and cornflakes. Press half into ovenproof dish.
To make filling
Pre heat oven to 180 degrees celsius. Blend cornflour with a little milk. Heat the remainder of the milk with sugar on the stove, add cornflour and stir until thickened. Cook for 2-3 minutes. Add beaten eggs and lemon juice and cook for a further 2 minutes. Remove from heat and mix in butter, lemon rind and vanilla essence. Pour over coconut crust: crumble rest of coconut mixture on top.
Bake in the oven for 25 minutes or until golden brown.
Lemon Crunchy Pie
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Thank you Sara
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Tracey I couldn't do deliveries my husband certainly wouldn't let me out of the house with one!
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Thank you Sara
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Sara, can you kindly clarify the amounts for "1/2 sugar" under crust and "2 1/2 milk" under filling. Thanks again, Chris
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Glad it went well despite me my leaving a couple of words out.
Lara,
Its a great recipe yummy and so easy to make because there is no messing around with pastry.
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