Sunday, March 14, 2010

Easter Dessert

Lemons are plentiful in Arizona these days. It is such a joy to walk out my back door and pick a fragrant lemon the size of most grapefruit, brilliant yellow and deliciously tart.

I decided to bake up something different for Easter dessert this year. I tried this recipe out and it's wonderful! The coconut in the crust makes it irresistable!

Lemon Tart
1 cup sweetened flaked coconut
1/2 cup flour
1/3 cup powdered sugar
4 Tablespoons of butter; cut into chunks

Preheat oven to 375. Coat a 9 inch tart pan (w/removable bottom) with Pam cooking spray.
In food processor, using knife blade, add all the dry ingredients. Cut in the butter and pulse until the mixture is in fine crumb stage.
Press this mixture onto the bottom and up the sides of the tart pan. Bake 12 minutes or until golden brown. Let cool.

Lemon Filling
This is my Grandma's recipe, but if you have another lemon curd or lemon pie filling, use your favorite.
1.5 cup water
1.5 cup sugar
3 Tablespoons corn starch
3 Tablespoons flour
1 lemon; juice to equal 1/3 cup and zest **See Below**
1 Tablespoon butter
1/8 teaspoon salt
3 beaten egg yolks

Mix sugar, corn starch and flour into a 2 quart saucepan. Add water slowly while whisking. Bring to a boil and simmer until mixture is thick. Beat the 3 egg yolks, lemon and lemon zest. Add 3 Tablespoons of hot mixture to the lemon mixture. Blend. Then pour the slightly thickened lemon mixture into the hot ingredients. Whisk until smooth. Whisk in butter until melted. Pour into cooled tart shell.

Unmold from tart pan. Garnish with sliced strawberries and a dollop of whipped cream.

**Zest your lemon first, then put it in the microwave for 25-30 seconds. Then cut in half and juice it. You will get a lot more juice out of your lemon.

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