Cooking Challenge: Can You Recreate This Restaurant Dish at Home?

Orion Oakley

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Summer screams for refreshing desserts, and what’s more refreshing than a light and tangy lemon meringue pie? This recipe takes the classic to a new level with a delightful toasted coconut crust that adds a touch of tropical flair. The creamy lemon filling and fluffy, toasted meringue make this pie a showstopper that’s perfect for any summer gathering.

Ingredients: 

For the Crust:

• 1 ½ cups unsweetened shredded coconut
• ½ cup all-purpose flour
• ¼ cup packed light brown sugar
• ¼ cup unsalted butter, melted
• Pinch of salt

For the Lemon Filling:

• 4 large egg yolks
• 1 cup granulated sugar
• ½ cup freshly squeezed lemon juice (about 3 lemons)
• 2 tablespoons cornstarch
• ¼ cup unsalted butter
• 1 teaspoon grated lemon zest

For the Meringue:

• 4 large egg whites
• ¼ cup granulated sugar
• ¼ teaspoon cream of tartar

Steps:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish.

2. Make the crust: In a medium bowl, combine the coconut, flour, brown sugar, and salt. Pour in the melted butter and mix well until a crumbly dough forms. Press the dough evenly into the bottom and sides of the prepared pie dish.

3. Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool completely on a wire rack.

4. Make the lemon filling: In a saucepan, whisk together the egg yolks, sugar, lemon juice, cornstarch, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Reduce heat to low and simmer for an additional minute, whisking continuously. Remove from heat and stir in the lemon zest.

   

   

   

5. Pour the hot lemon filling into the cooled coconut crust. Let the filling cool completely at room temperature for at least 2 hours, or until set.

6. Make the meringue: In a clean, grease-free bowl, whisk the egg whites until frothy. Add the cream of tartar and continue whisking on high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, while whisking continuously until stiff peaks form. The meringue should be glossy and hold its shape well.

7. Spoon the meringue over the cooled lemon filling, spreading it to the edges and creating decorative peaks. Using a kitchen torch (optional), toast the meringue until lightly golden brown. Alternatively, place the pie under the broiler for a few minutes, watching closely to avoid burning.

8. Refrigerate the pie for at least 1 hour before serving.

This luscious lemon meringue pie with a toasted coconut crust is a guaranteed crowd-pleaser. The combination of tangy lemon, creamy filling, and toasted coconut is simply divine. With its beautiful presentation and refreshing taste, this pie is the perfect way to celebrate summer!