Here's numero dos!
a very successful..
Coconut Meringue Lemon Curd Tart
Crust recipe here
After the crust is pre- baked and cooled, I simply spooned over the lemon curd and baked until the filling set a bit (about 15 minutes at 250F). Whipped up 2 egg whites with coconut flour, sugar and salt to taste. Popped it back in oven at 400F until the whites get golden brown.
|my pie weight|
The crust, as always, was buttery and delicious! It baked up very well (best ever) this time. I think chilling it in the pan for a longer time really minimized the shrinkage. The lemon filling was very sweet and balanced well with the savory crust. The meringue would have been tastier if there was more coconut flavor. But it added a nice airy-ness to the tart. And of course, the beauty-ful presentation(:
|post- more yellow|
|failed attempt at pipping|
|Mini // my sample bite|
Taste: 4 stars out of 5
Anything on that tart crust guarantees a 4 star!
Texture: 4 stars out of 5
Meringue needs improvement.
Coming up next- Banana coconut bread with no butter, no oil& no sugar! #healthybakes
Greatt read thank youReplyDelete