LEMON CRUMBLE

Realy a very easy and tasty pie, I will certainly make it again, not very sweet, but a great lemon taste. Use your kitchen scale for this recipe to assure the pie sets properly.

Crumble:
125 g butter (soft)
125 g sugar
125 g self-raising flour
1 ½ cups fine coconut
Filling:
125 g sugar
50 ml cornflour
½ teaspoon salt
2 cups full cream milk
1 teaspoon lemon rind, grated
½ cup lemon juice
2 tablespoons butter
2 large eggs, lightly beaten

Crumble:
Rub together all the crumble ingredients till mixed properly.
Press half into a 22 cm pie plate. Keep the rest for later.

Filling:
Mix the cornflour, sugar and salt with a little milk from the 2 cups of milk.
Heat remaining milk in a pot on the stove, then add the cornflour mixture while you stir all the time to make a custard. Turn down the heat and cook until it thickens, stir all the time.
Take the pot from the stove, add rind, juice and butter, mix well and lastly add the lightly beaten eggs. Mix well.
Pour onto crumb crust and then sprinkle remaining half of the crumble on top of the mixture.
Bake 40 minutes at 170ºC till the crumble turns a light brown and it starts to set. The centre of the pie will still be little wobbly. Switch the oven off, leave the pie inside the oven for about 30 minutes. Take the pie out of the oven, and let it cool completely. Place in the fridge to set properly.

Recipe tested and adjusted by Rina Kleinhans
Photo’s: Rina Kleinhans