Step 1: In a heatproof bowl over saucepan of gently simmering water, whisk together eggs, egg yolks, sugar, coconut milk, lemon zest and lemon juice.
Step 2: Whisk in potato starch.
Step 3: Cook, while whisking, until mixture is translucent and thick enough to mound on spoon, about 8 minutes.
Step 4: Strain into bowl and place plastic wrap directly on curd surface; refrigerate until chilled, about 4 hours.
Step 5: Meanwhile, set aside 2 tablespoons of the coconut.
Step 6: In food processor, pulse together the remaining coconut, the almonds, sugar, butter and ginger until mixture begins to form small clumps.
Step 7: Press onto bottom and up the sides of a slightly greased round 9” tart pan with a removable bottom; refrigerate until firm, about 20 minutes.
Step 8: Bake on a baking sheet in a preheated 350 degree Fahrenheit oven until golden, about 25 minutes.
Step 9: Let cool completely in pan on rack.
Step 10: Cover and store in a cool, dry place for up to 24 hours.
Step 11: Spoon lemon mixture into crust and sprinkle with reserved coconut.
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