How to Cook (Lemon) Custard With Coconut Shortbread Crust

This is a traditional custard and a lemon custard on the same yummy coconut shortbread crust.

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How to Cook (Lemon) Custard With Coconut Shortbread Crust Recipe
14 Steps
Ingredients
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1
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.

2
Toast shredded coconut on medium until lightly browned.

Toast shredded coconut on medium until lightly browned.

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3
Blend flour, coconut, powdered sugar, and a pinch of salt

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

4
Add butter and mix till clumpy

Add butter and mix till clumpy

5
Press shortbread clumps into baking dishes and bake for 25 minutes

Press shortbread clumps into baking dishes and bake for 25 minutes

6
Heat cream, cinnamon, and nutmeg at medium...until steamy

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

7
Mix eggs, yolks, sugar and a pinch of salt until creamy

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

8
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)

9
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

10
Add steamy cream to egg mixture and mix on low

Add steamy cream to egg mixture and mix on low

11

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.

12
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

13
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...

14
Fresh homemade whipped cream and a sprinkle of toasted coconut or lemon zest!

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

Ingredients

Cups Flour 
1 Cup Shredded coconut, toasted 
½ Cups Powdered sugar 
1 Pinch Salt 
¾ Cups Butter, room temp 
2 Cups Cream 
½ Teaspoons Cinnamon 
1 Pinch Nutmeg 
3 Eggs 
4 Egg yolks 
¾ Cups Sugar 
Hot water 
1 Lemon 
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