250g packet Lemon Crisp biscuits, chopped
½ cup desiccated coconut
100g unsalted butter, melted, cooled
Double cream, to serve
1 cup caster sugar
2/3 cup lemon juice
125g unsalted butter, chopped
Lightly grease a 24cm round loose-base flan tin.
Process biscuits and coconut in a food processor until finely crushed. Add butter. Process until combined.
Press biscuit mixture over base and up side of prepared tin. Place on an oven tray.
Cook in a moderate oven (180C) for about 8 minutes, or until light golden. Cool.
To make filling, whisk eggs, sugar and juice in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Don’t allow water to touch the base of bowl.
Cook, stirring, with a wooden spoon for about 20 minutes, or until thickened. Don’t allow filling to boil. Remove bowl from heat. Add butter. Whisk until smooth.
Pour filling into biscuit base. Cool slightly. Refrigerate, overnight, or until firm.
Remove tart from tin. Serve with cream.