Lemon and Toasted-Coconut Meringue Pie

Name: Lemon and Toasted-Coconut Meringue Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 2 Tbsps cornstarch; 0 teaspoons cream of tartar; 6 larges egg whites; 1 large egg yolk; 6 larges egg yolks; 4 larges eggs; 3 Tbsps (about) ice water; 177 milliliters fresh lemon juice; 315 milliliters powdered sugar; 1 pinch Pinch of salt; 237 milliliters sugar; 237 milliliters sweetened flaked coconut, lightly toasted; 177 milliliters (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces

Lemon and Toasted-Coconut Meringue Pie might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 454 calories, 9g of protein, and 21g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes roughly 45 minutes. If you have all purpose flour, salt, lemon juice, and a few other ingredients on hand, you can make it.

Instructions

Blend flour, coconut, and salt in processor.

Ingredients you will need

Coconut

All Purpose Flour

Salt

Add butter and cut in, using on/off turns, until mixture resembles coarse meal.

Ingredients you will need

Butter

Whisk egg yolk and 2 tablespoons ice water in small bowl to blend.

Ingredients you will need

Water

Egg Yolk

Equipment you will use

Whisk

Bowl

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.)

Ingredients you will need

Water

Dough

Wrap

Roll out dough on floured surface to 13-inch round.

Ingredients you will need

Dough

Roll

Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes.

Ingredients you will need

Crust

Equipment you will use

Pie Form

Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Aluminum Foil

Oven

Bake until crust is set, about 20 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove foil and beans.

Ingredients you will need

Beans

Equipment you will use

Aluminum Foil

Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack.

Ingredients you will need

Crust

Equipment you will use

Oven

Preheat oven to 300°F.

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Oven

Whisk sugar and cornstarch in heavy medium saucepan to blend.

Ingredients you will need

Corn Starch

Sugar

Equipment you will use

Sauce Pan

Whisk

Whisk in yolks, whole eggs, lemon juice, and salt.

Ingredients you will need

Lemon Juice

Egg

Egg Yolk

Salt

Equipment you will use

Whisk

Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes.

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Whisk

Add butter; whisk until smooth. Cool 10 minutes.

Ingredients you will need

Butter

Equipment you will use

Whisk

Pour warm filling into crust.

Ingredients you will need

Crust

Using electric mixer, beat egg whites in large bowl until foamy.

Ingredients you will need

Egg Whites

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Cream Of Tartar

Powdered Sugar

Coconut

Sugar

Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.

Ingredients you will need

Coconut

Crust

Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer.

Equipment you will use

Oven

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.

Ingredients you will need

Coconut

Equipment you will use

Oven

Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)