Summary

Ingredients

For the dough:

• 200 g spelled flour
• 100 g butter
• 75 g cane suar
• 1 medium egg (s)

For the filling:

• 2 large lemon (s), zest and juice them
• 3 egg (s)
• 100 g cane suar
• 150 g sour cream
• 50 g desiccated coconut
• 2 tablespoon, heaped corn starch
• 3 tablespoons water
• Legumes for blind baking

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Instructions

1. Knead the flour, sugar, butter and egg into a shortcrust pastry. Then wrap the dough in cling film and let it rest for an hour in the refrigerator.
2. Mix the eggs, sugar and sour cream for the filling. Then stir in the lemon juice, the grated lemon zest and the desiccated coconut. Mix the corn starch with the water and then mix into the mass.
3. Preheat the oven to 175 ° C top / bottom heat.
4. Roll out the cold shortcrust pastry on a floured surface and place in a greased tart pan. Form an edge and press it on. Spread the pulses on top for blind baking. Pre-bake the dough for about 10 minutes.
5. Then spread the lemon and coconut filling on top and put the tart pan back in the oven. After another 20 to 25 minutes (varies depending on the oven), remove the tart and leave to cool on a wire rack.
6. Sprinkle with powdered sugar or a pinch of desiccated coconut as desired.