The past two months, I have been studying for the PhD qualifying exams: the first step of becoming a full fledge PhD. This exam consists of a review of all the topics covered in my undergraduate study in physics. I have to admit that it is not always easy to study and solve physics problems continuously throughout the whole day, and still manage to squeeze in some time for food blogging. I still have 5 days to prepare myself before the exam. Here is a picture of the books I have studying the past months.
I will leave you with this pie which will sure satisfy all my viewers. This dessert has only four ingredients: easy to make, requires no fancy or hard-to-find ingredients. You can think of this pie as an extended version of my gluten-free coconut macaroons.Serves 8
Modified from Delicious WordFlux
Preparation Time: 10 mins
Baking Time: 25 mins
1 can sweetened condensed milk
1 1/2 cups unsweetened coconut flakes
3 tbsp lemon juice
2 tsp lemon zest
1. Preheat oven to 350F. Grease a 9'' spring form pan with butter and coat with flour.
2. In a medium bowl, whisk eggs and add in condensed milk, coconut flakes, lemon juice and zest.
3. Pour mixture to the prepared pan. Bake for 25 mins until golden.
4. Cool completely. Sprinkle with powdered sugar. Serve.