Step-by-Step Guide to Make Ultimate Lemon Meringue Pie with Gluten Free Coconut Crust
Hey everyone, it is Drew, welcome to our recipe site. Today, we're going to make a special dish, Easiest Way to Prepare Super Quick Homemade Lemon Meringue Pie with Gluten Free Coconut Crust. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Lemon Meringue Pie with Gluten Free Coconut Crust, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon Meringue Pie with Gluten Free Coconut Crust delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to 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.
Ingredients and spices that need to be Get to make Lemon Meringue Pie with Gluten Free Coconut Crust:
- Coconut Crust
- 2 cup flaked coconut (unsweetened)
- 1 tbsp sugar
- 1 tsp lemon zest
- 4 tbsp melted butter
- Lemon Filling
- 1 cup white sugar
- 4 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cup water
- 2 tbsp lemon juice
- 2 tbsp butter
- 4 egg yolks
- 1 zest from 3 lemons
- Citrus Meringue
- 4 egg whites (room temp, no shells or grease-- VERY IMPORTANT!)
- 3/4 cup sugar
- 1 tsp lemon zest
- 1/2 tsp cream of tartar (if you live in humid territories)
Steps to make Lemon Meringue Pie with Gluten Free Coconut Crust
- For the coconut crust: Preheat oven to 325° fahrenheit.
- Combine sugar, zest, and coconut. Add melted butter and mix until coconut mixture is coated.
- 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.
- For lemon lime filling: In medium saucepan, whisk together sugar, cornstarch, and salt, Stir in water, lemon juice and lemon zest.
- Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
- In a small bowl whisk egg yolks till smooth. Gradually whisk in 1 cup of hot sugar mixture from the pot.
- 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.
- For citrus meringue: Preheat oven to 350°F.
- Place egg whites in a medium sized clean bowl. (any specks of egg yolk or bits of grease can keep whites from beating properly)
- 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.
- Add sugar a spoonful at a time while mixing. Continue beating until sugar is dissolved and stiff peaks form. Add lemon zest and combine.
- Spread meringue over pie, sealing the edges at the crust. Bake 10 minutes or until meringue is golden brown.
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