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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Isaac Mezo
[email protected]Overall, this is a great recipe for a classic lemon meringue pie. It's easy to follow and the results are delicious.
Tony Gutierrez
[email protected]This pie was a bit too tart for my taste, but I think it would be perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
M A Rony
[email protected]I'm not a huge fan of coconut, but I really enjoyed this pie. The lemon filling was tart and refreshing, and the meringue was perfectly fluffy.
Md Shobuz
[email protected]This pie was a bit more time-consuming to make than I expected, but the results were worth it.
Mari ghazhonia
[email protected]The meringue on this pie was a bit too soft for my liking, but the lemon filling was delicious.
Faziel Asgarkhan
[email protected]This pie is a bit too sweet for my taste, but I think it would be perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
Semakaleng Mphela
[email protected]I've made this pie several times now and it always turns out perfectly. It's a great recipe for special occasions or just a weekend treat.
Nirob Ahamed
[email protected]This is my new favorite pie! It's the perfect balance of sweet and tart, and the toasted coconut adds a lovely crunch.
Ritah malaika
[email protected]I made this pie for a party and it was a huge hit! Everyone loved the unique flavor combination.
Delta Z R K
[email protected]This pie was a bit more challenging to make than I expected, but it was well worth the effort. The results were stunning and the taste was even better.
Mridul Kumar
[email protected]I'm not usually a fan of meringue pies, but this one changed my mind. The lemon filling was perfectly tart and the toasted coconut added a wonderful flavor and texture.
Iftekharahmad Iftekharahmad
[email protected]This lemon and toasted coconut meringue pie was a delightful treat! The combination of tart lemon filling, toasted coconut, and fluffy meringue was simply divine.