INGREDIENTS PASTRY
125g butter or margarine.
125ml sugar.
1 extra-large egg.
250ml flour.
500ml coconut.
INGREDIENTS FILLING
125ml lemon juice.
1 can (397g) condensed milk.
2 extra-large eggs.
METHOD PASTRY
In a bowl cream the butter or margarine and sugar until light and fluffy.
Add the egg and beat.
Add the flour and coconut.
Mix lightly. (Do Not overwork the pastry as it will become tough).
Divide the pastry in half.
Cover one half with clingfilm and place in the fridge and chill until firm.
Preheat oven to 180°C.
Grease a 22cm pie dish with butter or non-stick spray.
Line the prepared pie dish with the uncovered half of the pastry, pressing it into the base and up the sides of the dish.
Place in the fridge to chill for 30 minutes.
Line the pastry base in the pie dish with baking paper weighted down with dried beans or rice.
Bake for about 10 minutes or until the pastry just begins to brown.
Remove from oven.
METHOD FILLING
In a bowl beat together the lemon juice, condensed milk and eggs.
Pour into the baked crust.
Crumble or grate the remaining chilled pastry on top.
Bake for 30 minutes or until golden brown.
Remove from oven.
Leave to cool to room temperature.
