Saturday, January 21, 2012

Lemon Cream Pie

Mix together 6 tbsp cornflour with 1/2 cup cold water. Mix together 1 1/2 cups water with 1 cup sugar and bring to a boil. Add cornflour mixture to the boiling sugar water, stirring CONSTANTLY. Add 1/4 cup fresh lemon juice and finely grated peel of 1 lemon, 2 tbsp butter and a few drops of yellow food colouring.

Note: Prepare all ingredients before hand and have them ready to use because once you add the cornflour mixture to the boiling water it starts to thicken VERY quickly!

Either serve in dessert dishes topped with whipped cream or use with pie crust base for Lemon Cream Pie. When cool top with whipped cream and sprinkle with roasted coconut.

Dry roast (toast) shredded coconut, be careful not to burn! cool completely before sprinkling over Lemon Cream Pie.

Pie Crust:
1/2 cup melted butter
1 scant cup whole wheat flour
1/2 cup coconut
1/3 heaping cup soft brown sugar

Melt butter in saucepan. Toast coconut a little in butter. Take off flame. Add sugar and flour. Press into pie plate and bake @ 350 F 'til golden brown. Fill with Lemon Pie filling. Cool. When cool top with whipped cream and sprinkle cooled toasted coconut over top of cream.

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