Coconut Lemon Pie

 
Coconut Lemon Pie - Fusion food recipe at Kitchen by Nidhi
Coconut Lemon Pie (makes 8 slices)
Ingredients & methods of Coconut Lemon Pie

    1 ½ cup flour(maida)
    4 table spoons butter 
    4 table spoons powdered sugar
    1 tea spoon baking powder
    pinch of salt
    1 egg

    In a bowl add the flour, salt, baking powder and powdered sugar. Mix well. Add butter and rub well with the flour. Add egg and 2 table spoons of water and knead the flour till you form is a nice dough. Wrap the dough in a cling foil and keep it in the fridge for 30 minutes.
    After 30 minutes take the dough out and knead for a minute. Sprinkle flour on the clean surface and start rolling the dough with the rolling pin. Take a removable bottom tart tin. Place the rolled dough in it as shown in the video. Pork with a fork.

    Keep it in the refrigerator for 20 minutes.
    Ingredients for the coconut lemon filling:

    2 cups dry coconut 
    4 table spoons butter
    ½ cup milk
    2 eggs
    80 gm sugar
    1 tea spoon baking powder
    3 table spoons flour(maida)
    1 tea spoons lemon zest
    1 tea spoon vanilla essence
    salt to taste
    In a bowl add dry coconut, flour, baking powder and salt. Mix well and keep it aside.

    In another bowl add 2 eggs, sugar and butter. Whisk till you get a smooth texture. Add milk and whisk it for a minute. Add 1 tea spoon of lemon zest along with the coconut mixture and mix it well. Add tea spoon of vanilla essence and mix well. 

    Take the crust tin out from refrigerator. Pre-heat the oven at 200 degrees Celsius. Add the coconut mixture and bake it till it turns golden brown.

    Garnish it with almond/Pistachio brittle. 

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