Lemon and Coconut Macaroon Tart

This is my take on a lemon meringue pie. It is a rich sweet shortcrust pastry case with the traditional lemon filling but instead topped with a coconut macaroon mix and coconut flakes.

The pastry was difficult to work with as I was experimenting with a high sugar content. It was a little scary watching it bake as the overhang around the tin began to melt down the sides. I was worried this would happen in the centre too and I would be faced with one big pile of pastry. However, to my delight, the baking beans held it up nicely and the case baked wonderfully to be lovely and crisp with definitely no soggy bottoms in sight. It does brown more than a normal shortcrust giving the dark edges - perhaps it is better suited for a tart that is not twice baked. Despite these hurdles, it was definitely worth using as the sugar content is perfect for the otherwise fairly unsweet lemon filling. The flavour combination of the coconut and lemon is perfect and it all balances very well. This is a delicious success!