Ingredients
- lemon rind, from 1/4 of lemon
- 35 grams Self rising flour
- 110 grams sugar
- 1/2 teaspoon Baking Power
- 25 grams dessicated coconut
- 15 grams unsalted butter
- 80 grams Milk
- 1 egg
- 60 grams lemon juice
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I'm cooking this todayRecipe's preparation
Before you begin: Preheat oven to 160 deg fan forced or 180 deg not fan forced. Grease two 200-250ml capacity oven proof ramekins and set aside.
1.Place flour, sugar, baking powder and lemon rind in bowl. Mill 10 sec/ sp 9.
2. Weigh in coconut and mix 3 sec/ sp 4.Set aside mixture.
3. Place butter, chopped, into bowl and melt 60 deg/ 1min 30 sec/
"Gentle stir setting" .4. Add milk, egg. Put lid on and MC in place and squeeze lemons while measuring the juice, making sure not to get any pips in the bowl. I had 60 grams of juice from 1 1/2 lemons. Mix 3sec/ sp 4.
5. Add in dry mixture and mix 3 sec/ sp 3 or until completely mixed.
6. Pour into ramikins and bake for 18-20 minutes until golden on top and with a rich sauce in the bottom. Serve warm.
Donna Hays Lemon and Coconut Impossible pies
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
smitchem: I'm making it in a quiche dish. I note you doubled recipe which I've done.. how long to cook?
Yummmmmmy!
Tangy & sweet- super easy! Made double the mix and cooked in single dish. Delish!!!!
OMG this is delicious! and super easy to make, I think we need to remove the word impossible! I loved the crunchy side bits!!! Everyone loved it. Thanks Baking Belle
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