Preheat the oven to 150ºC / fan oven 130ºC / gas mark 2. Mix together the oats, coconut and
butter and press firmly into the base and sides of a 20cm / 8in loose-bottomed flan pan. Bake for
15 minutes, then allow to cool.
Make the filling: sift the flour and salt into a bowl. In another large bowl, beat the sugar and
egg yolks together until thick and creamy, then gradually mix in the flour.
Heat the milk and lemon zest in a small pan. Bring to a simmer, allow to cool slightly and then
pour into the flour mixture, stirring constantly. Tip into a small pan and bring to the boil again.
Cook, stirring constantly until thickened; about 2 minutes.
Allow to cool, stirring occasionally to prevent a skin forming. Fold in the double cream and
pour into the pie case. Pile the berries on top. Chill and serve with more cream.