How to Cook (Lemon) Custard With Coconut Shortbread Crust

by J C

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


  • 1 ½ 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
  • Instructions

    Step 1

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

    Step 2

    Toast shredded coconut on medium until lightly browned.

    Step 3

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

    Step 4

    Add butter and mix till clumpy

    Step 5

    Press shortbread clumps into baking dishes and bake for 25 minutes

    Step 6

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

    Step 7

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

    Step 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)

    Step 9

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

    Step 10

    Add steamy cream to egg mixture and mix on low

    Step 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.

    Step 12

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

    Step 13

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

    Step 14

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