INGREDIENTS
Crust:
- 2/3 cups sweetened shredded coconut toasted
- 3/4 cups ground almonds
- 1/2 cup granulated sugar
- 6 tablespoons kosher pareve margarine cubed
- 3/4 teaspoons ground ginger
Lemon Coconut Curd:
- 4 eggs
- 4 egg yolks
- 3/4 cups granulated sugar
- 1/4 cup coconut milk
- 1 tsp grated lemon zest
- 1/2 cup lemon juice
- 4 tsps Gefen Potato Starch Kosher for Passover
DIRECTIONS
1. In heatproof bowl over saucepan of simmering water, whisk together eggs, egg yolks, sugar, coconut milk, lemon zest and lemon juice. Whisk in potato starch.
2. Cook, whisking, until translucent and thick, about 8 minutes.
3. Strain into bowl and place plastic wrap directly on surface. Refrigerate until chilled, about 4 hours.
4. Meanwhile, set aside 2 Tbsp of the coconut.
5. In food processor, pulse together remaining coconut, the almonds, sugar, margarine and ginger until mixture begins to form small clumps.
6. Press onto bottom and up side of lightly greased 9-inch round pan with removable bottom and refrigerate until firm, about 20 minutes.
7. Bake on baking sheet in 350 F oven until golden, about 25 minutes.
8. Let cool completely in pan on rack.
