Introduction: Lemon Meringue Pie With Coconut Crust (Gluten Free!)
I love citrus. The tangy sweetness and smooth texture of lemon filling, topped of with foamy meringue has made Lemon Meringue Pie a favorite of mine for a long time.
.....And then I dreamed up something even better! My sis is allergic to grains, so pie crust is something she can't eat. And we all know that the crust is often what makes or breaks a pie. So how could I make a gluten-free crust that would enhance my favorite pie? Here is my solution! A coconut crust with a subtle hint of lemon brought everything together in such a beautiful way. My sis loved it, and to be honest I had a very hard time sharing it with anyone cause I liked it so much. It was a sad day when the last piece was gone, and I can't wait to make it again!
For this recipe I used a combination of 2 lemons and a lime to showcase the best flavors of the citrus world. Paired with this coconut crust the end result was beyond what I had ever hoped for!
Coconut Pie Crust
2 cups flaked coconut (unsweetened)
1 tablespoon sugar
1 teaspoon lemon/lime zest
4 tablespoons melted butter
Directions:
Preheat oven to 325 degrees.
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.)
Bake at 325 for 10-15 minutes or until coconut is golden.
Lemon Lime Filling
1 cup white sugar
4 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
juice from 2 lemons & 1 lime
2 tablespoons butter
4 large egg yolks
zest from 2 lemons & 1 lime (2 tsp reserved for crust & meringue)
Directions:
In medium saucepan whisk together sugar, cornstarch, and salt, Stir in water, lemon/lime juice and lemon/lime 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. Gradually whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and cook while stirring constantly until thick. Remove from heat. Pour filling into baked coconut crust.
Citrus Meringue
4 large egg whites
3/4 cup sugar
1 teaspoon lemon lime zest
Directions:
Preheat oven to 350 degrees.
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. Add sugar a spoonful at a time while mixing. Continue beating until sugar is dissolved and stiff peaks form. Add lemon/lime zest and combine. Spread meringue over pie, sealing the edged at the crust. Bake 10 minutes or until meringue is golden brown.
Cool and serve. Enjoy! (And try to be unselfish and let others have a bite!) :)
.....And then I dreamed up something even better! My sis is allergic to grains, so pie crust is something she can't eat. And we all know that the crust is often what makes or breaks a pie. So how could I make a gluten-free crust that would enhance my favorite pie? Here is my solution! A coconut crust with a subtle hint of lemon brought everything together in such a beautiful way. My sis loved it, and to be honest I had a very hard time sharing it with anyone cause I liked it so much. It was a sad day when the last piece was gone, and I can't wait to make it again!
For this recipe I used a combination of 2 lemons and a lime to showcase the best flavors of the citrus world. Paired with this coconut crust the end result was beyond what I had ever hoped for!
Coconut Pie Crust
2 cups flaked coconut (unsweetened)
1 tablespoon sugar
1 teaspoon lemon/lime zest
4 tablespoons melted butter
Directions:
Preheat oven to 325 degrees.
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.)
Bake at 325 for 10-15 minutes or until coconut is golden.
Lemon Lime Filling
1 cup white sugar
4 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
juice from 2 lemons & 1 lime
2 tablespoons butter
4 large egg yolks
zest from 2 lemons & 1 lime (2 tsp reserved for crust & meringue)
Directions:
In medium saucepan whisk together sugar, cornstarch, and salt, Stir in water, lemon/lime juice and lemon/lime 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. Gradually whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and cook while stirring constantly until thick. Remove from heat. Pour filling into baked coconut crust.
Citrus Meringue
4 large egg whites
3/4 cup sugar
1 teaspoon lemon lime zest
Directions:
Preheat oven to 350 degrees.
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. Add sugar a spoonful at a time while mixing. Continue beating until sugar is dissolved and stiff peaks form. Add lemon/lime zest and combine. Spread meringue over pie, sealing the edged at the crust. Bake 10 minutes or until meringue is golden brown.
Cool and serve. Enjoy! (And try to be unselfish and let others have a bite!) :)