LEMON AND TOASTED-COCONUT MERINGUE PIE
Steps:
- For crust:
- Blend flour, coconut, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons ice water in small bowl to blend. Add to processor and blend until mixture begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
- Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes.
- Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack.
- For filling:
- Preheat oven to 300°F. Whisk sugar and cornstarch in heavy medium saucepan to blend. Whisk in yolks, whole eggs, lemon juice, and salt. Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust.
- For meringue:
- Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon powdered sugar and beat until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.
- Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)
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Benji Silver
[email protected]This pie is a showstopper! It's sure to impress your guests.
kashif fareed
[email protected]I love the combination of lemon and toasted coconut in this pie. It's a unique and delicious flavor combination.
Rami Ror
[email protected]This is the best lemon meringue pie I've ever had! The filling is perfectly tart and sweet, and the meringue is light and fluffy.
Rodel Acopra
[email protected]This pie was a complete disaster. I followed the recipe exactly, but it turned out inedible.
Hasnain Javaid
[email protected]This pie was a disappointment. The filling was bland and the meringue was too sweet.
Deshana Johnson
[email protected]I thought this pie was just okay. I've had better.
sarita
[email protected]This pie was a bit too dense for my liking, but the flavor was still good.
Bclasher 031
[email protected]I'm not sure what I did wrong, but my pie turned out really runny. I think I might have overcooked the filling.
HannahRose Murphy
[email protected]This pie was a bit too tart for my taste, but I think it would be perfect for someone who loves sour desserts.
Emihle Mpayipheli
[email protected]I had some trouble getting the meringue to brown evenly, but the pie still tasted great.
Sharon Kerubo
[email protected]The meringue on this pie was a bit too soft for my liking, but the lemon filling and toasted coconut were delicious.
T.R Rasel Mahmud
[email protected]This pie is a bit too sweet for my taste, but I think it would be perfect for someone who loves really sweet desserts.
L'amorepardessus Bord
[email protected]I'm not a huge fan of meringue, but I really enjoyed this pie. The lemon filling and toasted coconut balanced out the sweetness of the meringue perfectly.
Katende Dauglas
[email protected]I made this pie for a bake sale and it sold out in minutes. Everyone loved it!
floyd heger
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a beautiful and delicious pie that's perfect for any occasion.
Syed Musadiq
[email protected]I was a bit skeptical about the toasted coconut, but it really added a nice touch of flavor and texture. I'll definitely be using it in other recipes.
Tamaria Cloud
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The meringue is especially impressive.
im ZEOX
[email protected]This lemon and toasted coconut meringue pie was a hit at my last dinner party. The combination of the tart lemon filling, the toasted coconut, and the fluffy meringue was divine. I'll definitely be making this again.