Helen's White Chocolate Lemon Torte
10-12 servings

1 packe of lemon pie filling (113g)
6 square of white chocolate- quarters
½ cup water
1 envelope unflavoured gelatine
¼ cup orange liqueur or orange juice
2 cups whipped cream, whipped
2 cups toasted coconut

9 inch spring form pan

1. Prepare lemon pie filling as directed on the package,
    using 1 whole egg instead of two yolks.
    Let cool to room temperature.
2. Partially melt 5 squares of the chocolate
    in a microwave oven on medium power for 3 mins
    (or over a double boiler)
    Stir until chocolate is completely
    melted and smooth. Cool.
3. Place water in a small saucepan.
    Sprinkle gelatine over and let stand
    until gelatine softens, about 1 minute.
    Stir over low heat until gelatine is dissolved,
    about 3 minutes.
4. Combine gelatine, melted chocolate and orange
    liqueur or juice. Fold into whipped cream.
5. Spread half of the chocolate mixture
    in a 9 inch spring form pan,
    sprinkle with1 ½ cups coconut.
     Spread the lemon pie filling over the bottom layer.
6. Top with remaining chocolate mixture,
     then sprinkle with remaining coconut.
7. Refrigerate until set.
8. Use the remaining chocolate to curl or shred
     and decorate the top of the torte.