Lemon Cloud Pie in a Coconut Crust

Pat DiMercurio

By
@javancookie

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.


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Rating:
★★★★★ 4 votes
Comments:
Serves:
8
Prep:
40 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

CRUST

2 c
shredded or flaked coconut
1/4 c
melted butter

FILLING

3/4 c
granulated white sugar
3 Tbsp
cornstarch
1 c
water
1 tsp
grated lemon peel
1/4 - 1/3 c
lemon juice (this is the amount of 1 squeezed lemon)
2
egg yolks (reserve whites)
3 oz
cream cheese (1 small pkg.)
2
egg whites ( that were reserved)
1/4 c
sugar

Step-By-Step

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.

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.

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.

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.

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

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Dairy
Regional Style: American