CRUST:
Preheat oven to 325 degrees F
Set aside 9 inch pie plate or tart pan that is 3 inches deep.
Add coconut, sugar and salt into food processor.
Pulse until finely ground.
Add flour and pulse again until finely ground.
In mixing bowl mix the coconut mixture with the egg and butter until dough forms
Wrap and refrigerate 20 minutes or more.
Firmly press the dough into the pie plate/tart pan working up the sides as well.
Bake for 30 minutes or until golden brown.
FILLING:
Set oven to 300 degrees F.
Place all dry ingredients into a bowl, whisk together.
In mixing bowl add the eggs, egg yolks, lemon zest and vanilla. Whisk to combine.
Add the dry ingredients, whisk to combine.
Pour filling mixture into crust.
Bake for 30 minutes.
Remove from oven and refrigerate at least 6 hours, overnight is preferable.
PLEASE NOTE: FILLING WILL STILL BE JIGGLY/RUNNY WHEN REMOVED FROM OVEN. FILLING WILL SET AND FIRM UP AS IT COOLS.
When cooled garnish with whipped cream, coconut and lemon peel strips.
Serve with extra slice of lemon if you want to squeeze a bit of extra juice on (just a little).
