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Prep time
15 minutes
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Cook time
50 minutes
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Makes
16 Bars
Author Notes
Coconut speckled shortbread crust and a baked lemon cheesecake topping makes this the kind of tart dessert you can make for an afternoon treat or an event with friends. —Sylvie Taylor @ Roamingtaste
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Ingredients
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Base
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1 cup
flour
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1/4 cup
desiccated coconut
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1/4 cup
cornflour
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30 grams
butter
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2 tablespoons
coconut oil
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Filling
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1/3 cup
lemon juice
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2 tablespoons
grated lemon rind
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1/3 cup
brown sugar
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20 grams
butter
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2
egg yolks
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500 grams
cream cheese
Directions
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Preheat the oven to 180°/350F and line a baking tray with baking paper.
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Place the flours, coconut, butter and coconut oil in a bowl and mix with a fork until the mixture resembles breadcrumbs.
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Press into the tray in an even layer and bake for 10 minutes or until golden.
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Remove from the oven, but keep the temperature in the oven consistent.
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Place the lemon juice, rind and sugar in a saucepan and heat on medium until bubbling.
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Remove from the heat and add in the butter and egg yolks, whisking briskly until thickened and bright yellow in color.
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Add in all the cream cheese and fold with the whisk until a smooth mixture and no lumps remain (it will be quite firm and difficult to stir, but as it warms through this will lessen).
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Pour on top of the cooked base and spread evenly.
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Place in the oven in a larger tray and pour boiling water 1/3 way up the tray and bake for approximately 35 minutes or until it only jiggles in the center.
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Remove from the oven and allow to cool fully.
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Slice and serve with a little confectioner’s sugar on top.
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