Eating Land - Independence Day
A perfect dessert on the fire (and not only): lemon pie and coconut slices with ease
Who doesn't love lemon pie?
Get a recipe for the simplest and tastiest version available.
Biscuit bottoms, instant lemon filling and a fun coating of ground coconut
Two Sanders
26/04/2022
Tuesday, 26 April 2022, 09:44 Updated: Wednesday, 27 April 2022, 09:48
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Light and refreshing. Lemon-coconut slices that are prepared in an instant (Photo: Shani Sanders)
If you too are addicted, like us, to the addictive and lemony taste of lemon pie, but do not have the desire or time to make a classic lemon pie with crispy dough and meringue, you are going to fall in love with this recipe.
At the bottom, ground biscuits with coconut and butter, in the middle of a ceramic and lemon filling that requires only quick mixing in a bowl and finally a ground coconut coating that adds both a sweet exoticism and a beautiful and festive look.
A light, refreshing and perfect dessert for the end of a meal like the Independence Day fire supper.
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Perfect coconut lemon slices (Photo: Shani Sanders)
Want a fur version?
Simply replace the butter with coconut oil.
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Lemon and coke pie slices
Recipe By: Two Sanders, Walla!
Food
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20 minutes work
50 minutes total
Easy to prepare
Rectangular pattern 20X30 cm
American
vegetarian
Recipes for Independence Day
milky
fruits
desserts
cakes and cookies
kosher
Coconut lemon slices
Ingredients
Bottom:
250 grams of biscuits
⅓ Ground couscous
130 grams of melted butter
For the lemon filling:
1 cup sugar
4 eggs L
¾ Lemon spice
1 pack Vanilla Instant Pudding (80 g)
For coating:
½ Ground couscous
For the conversion table, click here>
Preparation
How do you make lemon and coke pie slices?
1 Preheat oven to medium heat 170 degrees.
Grease and line a 20 x 30 cm pan with baking paper so that the edges of the paper protrude beyond the sides of the pan (this will later make it easier to remove the cuts from the pan).
2
Preparing the bottom:
Grind the biscuits in a food processor, add the coconut and butter and process again until a uniform mixture is obtained.
Flatten the mixture in a pan and fasten well.
3
Preparing the stuffing: In
a bowl, mix the sugar and eggs with a hand whisk.
Add the rest of the stuffing and mix well again until uniform overnight.
Pour the batter over the bottom of the biscuits and coconut.
4 Place the pan in the hot oven and bake for 25 minutes.
5
The coating:
Immediately after baking, remove the pan from the oven and sprinkle the coconut on top, tighten slightly with your hands, cool in the refrigerator for at least 3 hours.
Slice into squares and serve.
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Food
Recipes
baking
Tags
recipe
Cuttings
lemon
Wild entrees
Biscuits
coconut
