Lemon and Coconut Cream Pie

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Lemon and Coconut Cream Pie
  1. Combine flour, coconut oil, 2 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix until mixture forms large crumbles. Pour in ice water in a steady stream and continue to mix until dough comes together, about 30 seconds.

  2. Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes.

  3. Preheat oven to 350 degrees F (175 degrees C).

  4. Press 3/4 of the dough into the bottom of a broiler-safe pie plate.

  5. Bake in the preheated oven until golden brown, about 30 minutes. Let crust cool completely.

  6. Combine 2 cups sugar, coconut cream, eggs, egg yolks, lemon zest and juice, butter, and salt in a saucepan over medium-low heat. Cook, whisking constantly, until curd thickens and coats the back of a wooden spoon, 10 to 12 minutes. Pour into a bowl and refrigerate until set, 20 to 30 minutes.

  7. Beat egg whites, 1/2 cup sugar, salt, and cream of tartar in a glass, metal, or ceramic bowl until stiff, glossy peaks form, 6 to 7 minutes.

  8. Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd.

  9. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.

  10. Broil in the preheated oven until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.

Cook’s Notes:

Freeze leftover dough for a crumble topping for another dessert.

If you notice curdled bits in the custard, strain it using a fine-mesh strainer. The custard should be smooth and creamy.
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