lemon cloud pie in a coconut crust
(4 ratings)
I have a favorite dessert cookbook that I've had for years. (and it shows!) This pie turns out so pretty and looks like springtime in a pan.
(4 ratings)
yield
8 serving(s)
prep time
40 Min
cook time
20 Min
method
Stove Top
Ingredients For lemon cloud pie in a coconut crust
- CRUST
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2 cshredded or flaked coconut
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1/4 cmelted butter
- FILLING
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3/4 cgranulated white sugar
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3 Tbspcornstarch
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1 cwater
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1 tspgrated lemon peel
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1/4 - 1/3 clemon juice (this is the amount of 1 squeezed lemon)
-
2egg yolks (reserve whites)
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3 ozcream cheese (1 small pkg.)
-
2egg whites ( that were reserved)
-
1/4 csugar
How To Make lemon cloud pie in a coconut crust
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1For the crust: combine coconut and melted butter and pat into a 9" pie pan on bottom & sides of pan. Bake at 375 degrees until golden brown. Cool.
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2In saucepan, combine 3/4 c. sugar, cornstarch, water, lemon peel, lemon juice and slightly beaten egg yolks. Beat with rotary beater until well blended.
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3Cook over medium heat, stirring constantly, until mixture just begins to bubble. Remove from heat. Add cream cheese; stir until well combined. Cool while preparing meringue.
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4In small mixer bowl, beat reserved egg whites at high speed until foamy. Gradually add 1/4 c. sugar, beating until meringue holds stiff peaks.
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5Fold into lemon mixture. Spoon into prepared crust. At this point, garnish with a small amount of toasted coconut. Refrigerate for at least 2-3 hours before serving
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lemon Cloud Pie in a Coconut Crust:
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