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Easy Recipe Lemon Meringue Pie with Gluten Free Coconut Crust

Prepare perfect Lemon Meringue Pie with Gluten Free Coconut Crust contains 19 Ingredients And 12 Steps

Step by step Lemon Meringue Pie with Gluten Free Coconut Crust

Lemon Meringue Pie with Gluten Free Coconut Crust You can cook Lemon Meringue Pie with Gluten Free Coconut Crust by using 19 ingredients and 12 steps. Here is how you achieve Lemon Meringue Pie with Gluten Free Coconut Crust.

Ingredients of Lemon Meringue Pie with Gluten Free Coconut Crust

  1. You need to prepare of Coconut Crust.
  2. Prepare 2 cup of flaked coconut (unsweetened).
  3. Prepare 1 tbsp of sugar.
  4. Prepare 1 tsp of lemon zest.
  5. Prepare 4 tbsp of melted butter.
  6. Prepare of Lemon Filling.
  7. You need to prepare 1 cup of white sugar.
  8. You need to prepare 4 tbsp of cornstarch.
  9. You need to prepare 1/4 tsp of salt.
  10. You need to prepare 1 1/2 cup of water.
  11. You need to prepare 2 tbsp of lemon juice.
  12. Prepare 2 tbsp of butter.
  13. Prepare 4 of egg yolks.
  14. Prepare 1 of zest from 3 lemons.
  15. Prepare of Citrus Meringue.
  16. Prepare 4 of egg whites (room temp, no shells or grease-- VERY IMPORTANT!).
  17. You need to prepare 3/4 cup of sugar.
  18. You need to prepare 1 tsp of lemon zest.
  19. You need to prepare 1/2 tsp of cream of tartar (if you live in humid territories).

Lemon Meringue Pie with Gluten Free Coconut Crust directions

  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..

Yummy of Lemon Meringue Pie with Gluten Free Coconut Crust

Many people consume Lemon Meringue Pie with Gluten Free Coconut Crust as a day meal or main food.

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