Success!!!

Y'all told me not to do it, but it works great. Admittedly it took 2
goes to get it right. Heres the recipe, scaled down for a 9" square
tray.


crust:
3 cups wholemeal flour
oil
water

filling:
0.8 litres pineapple juice
3 large lemons: juice / juicy flesh, and grated rind of 2 of them.
Must be unwaxed lemons!
6 tbs oats
6 medium eggs
150g half fat cream cheese

Process the filling, pour into the raw pastry case. This is a thin
runny mix, almost like water, so have the tray right next to the oven
when filling it!
Cut a piece of paper to fit on the filling, but not over the pastry.
Oil the paper and float it on the filling.
Bake 90 minutes at 170C. No need to preheat the oven.
When done remove the paper cover and leave till cold.


Yum!!! The filling is just solid, but so soft it melts on the tongue.
This is tangy lemon more than sweet.


Notes:
The tray internal depth must be 1.5" or more.
Line the tray with oiled paper, as hoping for non stick not to stick
makes life difficult and servings messy.
Full size processor is needed to mix it in one go, as the filling has
the consistency of water and rides up the side of the processor bowl.
Makes 4 servings.


Thanks for your help! All I need now is a little candied orange peel
to decorate.


Regards, NT