Name: Auntie Jessie's Tart recipe
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6
Ingredients: 3 eggs separated; 1/2 cup sugar; 1/2 cup lemon juice; 3 tsp gelatine powder; 3/4 cup hot water; 1/2 cup caster sugar; 1 cup coconut; 6 pastry cases

by Alisona Last updated on 07/17/2019

A light, lemony dessert handed down from my mother's Auntie Jessie - perfect for summer. - Alisona

Ingredients

3 eggs separated
1/2 cup sugar
1/2 cup lemon juice
3 tsp gelatine powder
3/4 cup hot water
1/2 cup caster sugar
1 cup coconut
6 pastry cases

Method

Step 1

Put egg yolks, sugar and lemon juice in double boiler. Stir until thickened.
Step 2

Dissolve gelatine in hot water and add to lemon mixture. Allow to cool.
Step 3

Whip egg whites until soft peaks form. Gradually add caster sugar and beat until stiff.
Step 4

Gently fold into cold lemon mixture.
Step 5

Pour into crumb crust or pastry case.
Step 6

Sprinkle with toasted coconut and chill for at least an hour.

Recipe Notes

from Australia’s Best Recipes team

This lovely dessert is perfect to serve with ice cream or cream.

It can be made ahead of time and keeps well in the fridge for a few days - if it lasts that long!

My mother always makes this in a pastry case. However, I have a wheat allergy and find a crumb crust using gluten-free biscuits is easier than bothering with gluten-free pastry.