Lemon Meringue Pie with Gluten Free Coconut Crust
Lemon Meringue Pie with Gluten Free Coconut Crust

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, lemon meringue pie with gluten free coconut crust. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Lemon Meringue Pie with Gluten Free Coconut Crust is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Lemon Meringue Pie with Gluten Free Coconut Crust is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook lemon meringue pie with gluten free coconut crust using 19 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Meringue Pie with Gluten Free Coconut Crust:
  1. Make ready Coconut Crust
  2. Get 2 cup flaked coconut (unsweetened)
  3. Prepare 1 tbsp sugar
  4. Take 1 tsp lemon zest
  5. Make ready 4 tbsp melted butter
  6. Make ready Lemon Filling
  7. Prepare 1 cup white sugar
  8. Get 4 tbsp cornstarch
  9. Take 1/4 tsp salt
  10. Take 1 1/2 cup water
  11. Get 2 tbsp lemon juice
  12. Prepare 2 tbsp butter
  13. Get 4 egg yolks
  14. Prepare 1 zest from 3 lemons
  15. Prepare Citrus Meringue
  16. Prepare 4 egg whites (room temp, no shells or grease– VERY IMPORTANT!)
  17. Prepare 3/4 cup sugar
  18. Take 1 tsp lemon zest
  19. Prepare 1/2 tsp cream of tartar (if you live in humid territories)
Steps to make Lemon Meringue Pie with Gluten Free Coconut Crust:
  1. For the coconut crust: Preheat oven to 325° fahrenheit.
  2. Combine sugar, zest, and coconut. Add melted butter and mix until coconut mixture is coated.
  3. Press into 9" pie pan.(Tip: use a flat-bottomed measuring cup to help press mixture into pan.) Use your fingers to form a lip with the crust. Bake at 325 for 10-15 minutes or until coconut is golden.
  4. For lemon lime filling: In medium saucepan, whisk together sugar, cornstarch, and salt, Stir in water, lemon juice and lemon zest.
  5. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
  6. In a small bowl whisk egg yolks till smooth. Gradually whisk in 1 cup of hot sugar mixture from the pot.
  7. Gradually whisk egg yolk mixture back into pot. Bring to a boil and cook while stirring constantly until thick.  Remove from heat. Pour filling into baked coconut crust.
  8. For citrus meringue: Preheat oven to 350°F.
  9. Place egg whites in a medium sized clean bowl. (any specks of egg yolk or bits of grease can keep whites from beating properly)
  10. Beat at a low speed until whites begin to foam. Increase speed and beat on med-high until soft peaks begin to form. Throw in cream of tartar here if you want to be sure that your peaks will hold.
  11. Add sugar a spoonful at a time while mixing. Continue beating until sugar is dissolved and stiff peaks form. Add lemon zest and combine.
  12. Spread meringue over pie, sealing the edges at the crust. Bake 10 minutes or until meringue is golden brown.

So that is going to wrap it up for this special food lemon meringue pie with gluten free coconut crust recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!