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Donna Hays Lemon and Coconut Impossible Pies



2 portion(s)

  • lemon rind, from 1/4 of lemon
  • 35 grams Self rising flour
  • 110 grams sugar
  • 1/2 teaspoon Baking Power
  • 25 grams dessicated coconut
  • 15 grams unsalted butter
  • 80 grams Milk
  • 1 egg
  • 60 grams lemon juice
  • 6
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31

Recipe's preparation

    Donna Hays Lemon and Coconut Impossible pies
  1. Before you begin: Preheat oven to 160 deg fan forced or 180 deg not fan forced. Grease two 200-250ml capacity oven proof ramekins and set aside. 

    1.Place flour, sugar, baking powder and lemon rind in bowl. Mill 10 sec/ sp 9

    2. Weigh in coconut and mix 3 sec/ sp 4.Set aside mixture.

    3. Place butter, chopped, into bowl and melt 60 deg/ 1min 30 sec/ Gentle stir setting.

    4. Add milk, egg. Put lid on and MC in place and squeeze lemons while measuring the juice, making sure not to get any pips in the bowl. I had 60 grams of juice from 1 1/2 lemons. Mix 3sec/ sp 4.

    5. Add in dry mixture and mix 3 sec/ sp 3 or until completely mixed. 

    6. Pour into ramikins and bake for 18-20 minutes until golden on top and with a rich sauce in the bottom. Serve warm. 


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  • Yummmmmmy!  Tangy & sweet-

    Submitted by smitchem on 4. May 2015 - 20:03.


    Tangy & sweet- super easy! Made double the mix and cooked in single dish. Delish!!!!

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  • OMG this is delicious! and

    Submitted by natalieberney on 26. August 2013 - 21:35.

    OMG this is delicious! and super easy to make, I think we need to remove the word impossible! I loved the crunchy side bits!!!  Everyone loved it.  Thanks Baking Belle  tmrc_emoticons.)

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