HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Pastries Lemon-Coconut Meringue Pie Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 1/2 cups all purpose flour 1/2 cup shredded sweetened coconut 1/8 tsp. salt 3/4 cup cold butter, diced 1 large egg yolk 3 tbsp. ice water Filling: 1 cup sugar 2 tbsp. cornstarch 6 large egg yolks 4 large eggs 3/4 cup fresh lemon juice pinch salt 3/4 cup cold butter, diced Meringue: 6 large egg whites 1/4 tsp. cream of tartar 1 1/3 cups powdered sugar 1 cup sweetened shredded coconut, toasted Directions For Crust: Combine flour, coconut and salt in a food processor. Pulse in butter until a coarse meal forms. Whisk together yolk and ice water in a small bowl. With processor running, add yolk mixture and blend just until dough starts to form. Gather dough into a ball and flatten to a disc. Wrap tightly in plastic wrap and refrigerate 2 hours. Roll dough out to a 12 inch round. Form into a 10 inch glass pie dish. Fold dough overhang over decoratively to form edge. Freeze crust 15 minutes. Preheat oven to 375 degrees. Line frozen crust with foil and fill with dried beans or pie weights. Bake crust about 20 minutes until set. Remove pie weights and foil and bake crust an additional 10 to 15 minutes until golden brown. Transfer to a rack and cool completely. For Filling: Reduce oven to 300 degrees. Whisk together sugar and cornstarch in a medium saucepan. Whisk in yolks, eggs, lemon juice and salt. Cook, whisking, over medium heat until mixture thickens and just starts to boil. Whisk in butter until smooth. Cool filling 10 minutes. Pour into crust. For Meringue: Beat egg whites in a large bowl until foamy. Add cream of tartar and 1 tbsp. sugar and beat to soft peaks. Gradually beat in remaining sugar. Beat to stiff peaks. Fold 3/4 cup coconut into meringue. Spread meringue evenly over pie, edge to edge, to cover completely. Bake pie 30 minutes. Reduce oven to 275 degrees. Sprinkle remaining 1/4 cup coconut over meringue and bake about 15 minutes until meringue is set and light golden brown. Transfer pie to a rack and cool completely. Serves 10 to 12. Related Recipes •   Individual Lemon Meringue Bread Puddings •   Sweet and Creamy Magic Lemon Meringue Pie •   Old Fashioned Orange Meringue Pie •   Lemon Tart with Coconut Crust •   Lemon Pie •   Tahitian Fruit Cup •   Coconut Macadamia Bars •   Coconut Dream Cake •   Chocolate Angel Pie •   Coconut Chicken •   Bahama Banana Pina Colada •   Coconut Cod Cakes •   Old Fashioned Crunchy Lemon Squares •   Outback Steakhouse Sydney's Sinful Sundae •   Thick and Creamy Coconut Banana Shake •   Tropical Rum Coconut Smoothie •   Coconut Lime Buttermilk Pie •   Classic French Coconut Macaroon Cookies •   Crunchy Lemon Oat Squares •   Lemon-Coconut Bars View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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