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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, lemon meringue pie with gluten free coconut crust. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Lemon Meringue Pie with Gluten Free Coconut Crust is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Lemon Meringue Pie with Gluten Free Coconut Crust is something that I have loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Lemon Meringue Pie with Gluten Free Coconut Crust:
  1. Take Coconut Crust
  2. Take flaked coconut (unsweetened)
  3. Make ready sugar
  4. Make ready lemon zest
  5. Take melted butter
  6. Prepare Lemon Filling
  7. Make ready white sugar
  8. Make ready cornstarch
  9. Take salt
  10. Prepare water
  11. Get lemon juice
  12. Get butter
  13. Take egg yolks
  14. Get zest from 3 lemons
  15. Make ready Citrus Meringue
  16. Make ready egg whites (room temp, no shells or grease– VERY IMPORTANT!)
  17. Prepare sugar
  18. Prepare lemon zest
  19. Make ready cream of tartar (if you live in humid territories)
Instructions 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’s going to wrap it up with this exceptional food lemon meringue pie with gluten free coconut crust recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!