You won’t resist these delicious crispy and melting lemon and coconut squares! For those who are gluten intolerant, you can replace the flour in the biscuit with coconut flour or cornstarch.
Ingredients
For the crispy coconut biscuit
- 60 g grated coconut
- 80 g flour
- 30 g icing sugar
- 1 tablespoon cornstarch
- 50 g coconut oil
For the lemon cream
- 120 g caster sugar
- 3 tablespoon cornstarch
- 4 yellow lemon
- 3 egg
Preparation
Preheat your oven to 180°C. In a salad bowl, mix the flour, grated coconut, icing sugar, starch and 1 pinch of salt. Add the coconut oil that you have previously melted if it is solid and mix well. Pour the dough into a silicone mold measuring approximately 20 x 12 cm. Bake for 10/15 minutes (the biscuit should brown but not brown). In a bowl, mix the caster sugar, starch and 1 pinch of salt. Add the eggs one by one, mixing well between each. Add the juice of the lemons and the zest of one then mix well. Pour the lemon mixture over the dough then bake again for 15 minutes. Leave to cool completely then refrigerate for at least 2 hours before dusting with icing sugar and cutting into squares.
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