Snapguide

How to cook (lemon) custard with coconut shortbread crust

Cook (Lemon) Custard With Coconut Shortbread Crust

8
STEPS
INGREDIENTS
Set oven to 350 and butter your baking dish(es).  If you're making one, you'll need a 13x9.

Set oven to 350 and butter your baking dish(es). If you're making one, you'll need a 13x9.

Toast shredded coconut on medium until lightly browned.

Toast shredded coconut on medium until lightly browned.

Blend flour, coconut, powdered sugar, and a pinch of salt

Blend flour, coconut, powdered sugar, and a pinch of salt

Add butter and mix till clumpy

Add butter and mix till clumpy

Press shortbread clumps into baking dishes and bake for 25 minutes

Press shortbread clumps into baking dishes and bake for 25 minutes

Heat cream, cinnamon, and nutmeg at medium...until steamy

Heat cream, cinnamon, and nutmeg at medium...until steamy

Mix eggs, yolks, sugar and a pinch of salt until creamy

Mix eggs, yolks, sugar and a pinch of salt until creamy

If you're doing lemon custard, this is a good time to zest it (You'll need TWO lemons if you're making only lemon custard)

If you're doing lemon custard, this is a good time to zest it (You'll need TWO lemons if you're making only lemon custard)

Juice of one lemon (about 1/4 cup)...it'll be strained before going into the custard

Juice of one lemon (about 1/4 cup)...it'll be strained before going into the custard

Add steamy cream to egg mixture and mix on low

Add steamy cream to egg mixture and mix on low

Pour custard mixture into the dish you want with regular custard, then mix strained lemon juice and zest into the remaining custard mixture. Pour into dish and set them in a baking pan of hot water.

Bake at 300 degrees F for 30 minutes if using a 13x9. For smaller dishes, remove while jiggly

Bake at 300 degrees F for 30 minutes if using a 13x9. For smaller dishes, remove while jiggly

Out of the oven. Eat warm or let cool and refrigerate, then cover with...

Out of the oven. Eat warm or let cool and refrigerate, then cover with...

Fresh homemade whipped cream and a sprinkle of toasted coconut or lemon zest!

  • 1.0c Flour
  • 1.0c Shredded coconut, toasted
  • 0.0c Powdered sugar
  • 1.0pch Salt
  • 0.0c Butter, room temp
  • 2.0c Cream
  • 0.0tsp Cinnamon
  • 1.0pch Nutmeg
  • 3.0 Eggs
  • 4.0 Egg yolks
  • 0.0c Sugar
  • Hot water
  • 1.0 Lemon