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The ingredients needed to cook Lemon Meringue Pie with Gluten Free Coconut Crust:
- Provide Coconut Crust
- Provide 2 cup flaked coconut (unsweetened)
- Use 1 tbsp sugar
- Get 1 tsp lemon zest
- You need 4 tbsp melted butter
- You need Lemon Filling
- Get 1 cup white sugar
- Get 4 tbsp cornstarch
- Use 1⁄4 tsp salt
- Prepare 1 1⁄2 cup water
- Get 2 tbsp lemon juice
- Get 2 tbsp butter
- Prepare 4 egg yolks
- You need 1 zest from 3 lemons
- Prepare Citrus Meringue
- Get 4 egg whites (room temp, no shells or grease– VERY IMPORTANT!)
- You need 3⁄4 cup sugar
- Prepare 1 tsp lemon zest
- Use 1⁄2 tsp cream of tartar (if you live in humid territories)
Instructions to make Lemon Meringue Pie with Gluten Free Coconut Crust:
- For the coconut crust: Preheat oven to 325° fahrenheit.
- 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.) Use your fingers to form a lip with the crust. Bake at 325 for 10-15 minutes or until coconut is golden.
- For lemon lime filling: In medium saucepan, whisk together sugar, cornstarch, and salt, Stir in water, lemon juice and lemon 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 from the pot.
- 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.
- For citrus meringue: Preheat oven to 350°F.
- 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. Throw in cream of tartar here if you want to be sure that your peaks will hold.
- Add sugar a spoonful at a time while mixing. Continue beating until sugar is dissolved and stiff peaks form. Add lemon zest and combine.
- Spread meringue over pie, sealing the edges at the crust. Bake 10 minutes or until meringue is golden brown.
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