COCOANUT LEMON PIE
This refreshing Coconut Lemon Pie is a delightful blend of tangy lemon and tropical coconut, creating a light and satisfying dessert. The creamy lemon filling, infused with coconut, is baked in a flaky pastry crust, offering a perfect balance of textures and flavors. Serve this elegant pie chilled for a truly satisfying treat.
Ingredients
- 6 count Egg yolks
- 1 cup Granulated sugar
- 3 count Lemon juice (Quantity estimated (not specified in original recipe))
- 2 count Lemon zest
- 1/2 cup Grated coconut
- 6 count Egg whites
- 1 count Rich pastry (Quantity estimated (not specified in original recipe))
- 2 tablespoons All-purpose flour (Quantity estimated (not specified in original recipe))
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Instructions
- 1In a large bowl, beat the egg yolks and sugar until very light and fluffy, about 5 minutes. This will create a creamy base for the pie. (Prep time: 5 minutes, Perform time: 5 minutes, Waiting time: 0 minutes)
- 2Squeeze in the juice of three lemons and add the zest of two lemons. Stir well to combine. Then, add the grated coconut and mix. (Prep time: 0 minutes, Perform time: 5 minutes, Waiting time: 0 minutes)
- 3In a separate clean bowl, beat the egg whites until stiff peaks form. (Prep time: 0 minutes, Perform time: 5 minutes, Waiting time: 0 minutes)
- 4Gently fold the beaten egg whites into the lemon mixture. Line a deep pie plate with rich pastry. Sprinkle a little flour over the pastry. Pour in the lemon mixture. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the filling is set and the crust is golden brown. (Prep time: 5 minutes, Perform time: 0 minutes, Waiting time: 30 minutes)
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