Ingredients with Measurements:
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Special equipment needed:
- 9-inch pie dish
- Electric mixer
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, mix together the shredded coconut, flour, sugar, and salt until combined.
3. Add the melted butter and stir until the mixture is moistened.
4. Press the mixture into the bottom and up the sides of the pie dish.
5. Bake the crust for 10-12 minutes or until lightly golden brown.
6. In a large bowl, whisk together the egg yolks, sweetened condensed milk, lemon juice, and lemon zest until smooth.
7. Pour the mixture into the crust and bake for 15-20 minutes or until set.
8. In a large bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
9. Gradually add the sugar and continue to beat until stiff peaks form.
10. Spread the meringue over the filling, making sure to seal the edges.
11. Use the back of a spoon to create peaks on the meringue.
12. Bake for 10-12 minutes or until the meringue is lightly golden brown.
13. Let the pie cool completely on a wire rack before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 365
- Total fat: 16g
- Saturated fat: 10g
- Cholesterol: 112mg
- Sodium: 219mg
- Total carbohydrates: 50g
- Dietary fiber: 1g
- Sugars: 41g
- Protein: 7g
Substitutions for ingredients:
- Instead of sweetened shredded coconut, you can use unsweetened shredded coconut and add 1/4 cup of sugar to the crust mixture.
- If you don't have fresh lemons, you can use bottled lemon juice.
- You can substitute the granulated sugar in the meringue with powdered sugar.
Variations:
- You can add 1/2 cup of toasted chopped pecans or almonds to the crust mixture for added crunch.
- Instead of lemon juice, you can use lime juice for a lime meringue pie.
- You can add 1/4 cup of coconut milk to the filling mixture for a stronger coconut flavor.
Tips and tricks:
- Make sure to use room temperature egg whites for the meringue.
- To prevent the meringue from weeping, make sure to spread it all the way to the edges of the pie crust, sealing it completely.
- To make the meringue more stable, add a pinch of salt to the egg whites before beating them.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie on a cake stand or platter.
- Dust the top of the meringue with powdered sugar before serving.
Garnishes:
- Top the pie with fresh berries or whipped cream.
Pairings:
- Serve the pie with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the meringue is not browning evenly, rotate the pie in the oven halfway through baking.
- If the meringue is weeping, it may be because the filling is too hot when the meringue is added. Make sure the filling is cooled before adding the meringue.
Food safety advice:
- Make sure to refrigerate the pie if it is not being served immediately.
- Do not consume raw egg whites.
Food history:
- Lemon meringue pie is a classic American dessert that dates back to the 19th century.
Flavor profiles:
- The pie has a sweet and tangy lemon filling with a crispy coconut crust and a fluffy meringue topping.
Serving suggestions:
- Serve the pie chilled or at room temperature.
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