Lemon Cloud Pie in a Coconut Crust

1
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.

Rating:

★★★★★ 4 votes

Comments:
Serves:
8
Prep:
40 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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  • 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

How to Make Lemon Cloud Pie in a Coconut Crust

Step-by-Step

  1. For 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.
  2. In saucepan, combine 3/4 c. sugar, cornstarch, water, lemon peel, lemon juice and slightly beaten egg yolks. Beat with rotary beater until well blended.
  3. Cook 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.
  4. In small mixer bowl, beat reserved egg whites at high speed until foamy. Gradually add 1/4 c. sugar, beating until meringue holds stiff peaks.
  5. Fold 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

Printable Recipe Card

About Lemon Cloud Pie in a Coconut Crust

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




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