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Lemon Meringue Pie with Gluten Free Coconut Crust
Lemon Meringue Pie with Gluten Free Coconut Crust

Before you jump to Lemon Meringue Pie with Gluten Free Coconut Crust recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to lemon meringue pie with gluten free coconut crust recipe. You can have lemon meringue pie with gluten free coconut crust using 19 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to prepare Lemon Meringue Pie with Gluten Free Coconut Crust:
  1. Provide Coconut Crust
  2. Get 2 cup flaked coconut (unsweetened)
  3. Prepare 1 tbsp sugar
  4. Take 1 tsp lemon zest
  5. Take 4 tbsp melted butter
  6. Get Lemon Filling
  7. Take 1 cup white sugar
  8. Get 4 tbsp cornstarch
  9. Provide 1/4 tsp salt
  10. You need 1 1/2 cup water
  11. Use 2 tbsp lemon juice
  12. Use 2 tbsp butter
  13. Use 4 egg yolks
  14. Provide 1 zest from 3 lemons
  15. Use Citrus Meringue
  16. You need 4 egg whites (room temp, no shells or grease– VERY IMPORTANT!)
  17. Use 3/4 cup sugar
  18. Prepare 1 tsp lemon zest
  19. Provide 1/2 tsp cream of tartar (if you live in humid territories)
Steps to make Lemon Meringue Pie with Gluten Free Coconut Crust:
  1. For the coconut crust: Preheat oven to 325° fahrenheit.
  2. Combine sugar, zest, and coconut. Add melted butter and mix until coconut mixture is coated.
  3. 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.
  4. For lemon lime filling: In medium saucepan, whisk together sugar, cornstarch, and salt, Stir in water, lemon juice and lemon zest.
  5. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
  6. In a small bowl whisk egg yolks till smooth. Gradually whisk in 1 cup of hot sugar mixture from the pot.
  7. 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.
  8. For citrus meringue: Preheat oven to 350°F.
  9. Place egg whites in a medium sized clean bowl. (any specks of egg yolk or bits of grease can keep whites from beating properly)
  10. 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.
  11. Add sugar a spoonful at a time while mixing. Continue beating until sugar is dissolved and stiff peaks form. Add lemon zest and combine.
  12. Spread meringue over pie, sealing the edges at the crust. Bake 10 minutes or until meringue is golden brown.

A softly-peaked meringue crown makes this pie as much fun to look at as it is to eat. Use a tart pan with a removable bottom for a lovely fluted edge and for easier serving. Cook on high heat, stirring constantly with whisk until thickened. Remove from heat; stir in ghee until incorporated. A low-calorie lemon pie perfect for a light fresh dessert to serve with fresh strawberries or a sugar-free meringue.

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