Ingredients
- 120 ml lemon juice
- 120 gr coconut cookies (crushed)
- 120 ml boiling water
- 110 gr melted butter filling
- 120 ml cream cheese (grated)
- 40 gr desiccated coconut
- 4 gr lemon rind (grated)
- 4 gr vanilla
- 1 package lemon jello
- 1 package sweetened condensed milk
- some lemon rind
1. Mix together the crushed cookies, coconut and melted butter. Firmly press on the bottom and sides of a 23 cm springform pan. Chill.
2. Mix the lemon Jello with the boiling water and stir until dissolved.
3. Add the lemon juice and lemon rind; mix well. Cool.
4. Beat the condensed milk with the vanilla until thick.
5. Soften the cream cheese and combine with the Jello mixture and the beaten condensed milk. Blend thoroughly.
6. Pour into the prepared crust, sprinkle with grated lemon rind and chill until firm. Serves 6-8.
