This Lemon Coconut Meringue Pie Recipe is an item that is going into our recipe list! This looks and sounds like one of those pies that will melt in your mouth. A must try! I love coconut and lemon meringue pie. Put the two together and how can you not like it. These ingredients are wonderful!
| 1 cup sugar |
| 2 tablespoons cornstarch |
| 6 large eggs yolks |
| 4 large eggs |
| 3/4 cup fresh lemon juice |
| pinch of salt |
| 3/4 cup unsalted butter, cut into 1/2-inch pieces |
| 1/2 teaspoon coconut extract (optional, bumps flavor) |
| FOR MERINGUE |
| 6 large egg whites |
| 1/4 teaspoon cream of tartar |
| 1 1/3 cups powdered sugar |
| 2 cups sweetened flaked coconut, lightly toasted |
Filling for: Lemon Coconut Meringue Pie 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. MERINQUE Using 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. 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 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. NOTE: Can be made 1 day ahead. Refrigerate uncovered
