Lemon coconut meringue pie
1 1/4 cups all-purpose flour
1/3 cup ground almonds
1/4 cup sugar
1/4 tsp salt
5 Tbsp frozen unsalted butter
3 large cold egg yolks
1/2 tsp vanilla extract
1/2 egg white
1 Tbsp cold water
Grate frozen butter. Mix with dry ingredients. Add egg yolks and vanilla extract. Quickly squeeze together to form a ball. Wrap with plastic wrap and refrigerate for 6 hours to 3 days.
Roll the pastry and transfer to the pie pan. Fold the pastry double around the edge. Prick bottom of pastry with the tines of a fork.
Cover with parchment paper and chill in the refrigerator for 30 minutes.
While the pastry chills, heat the oven to 350 degrees F.
Weight the pastry parchment with rice and bake for 20 - 25 minuts until edge is golden to light brown.
Whisk together half egg white and 1 tablespoon of cold water.
Take out of the oven and spread the mixture of egg white with water over it to seal it.
Return to the oven for 1 minute.
3 large eggs
1 cups sugar
2 - 3 lemons: 6 Tbsp juice + 2 Tbsp zest
3 Tbsp all-purpose flour
While the crust is baking whisk together the eggs, sugar, lemon juice, lemon zest, and flour.
Take the crust out of the oven, give lemon mixture a quick final stir and then pour over the crust.
Immediately return the pan to the oven and ake for 18-20 minutes until lemon filling sets but before it starts to brown.
2 1/2 egg whites
3 Tbsp sugar
1/2 tsp lemon juice (instead of 1/4 tsp cream of tartar)
1 cup sweetened shredded coconut
While the pie is baking, beat egg whites with lemon (or cream of tartar) on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.
Place over a saucepan of simmering water and continue whisking.
Gently fold half of the coconut into meringue.
Spread meringue evenly over lemon filling, sealing to edge of crust.
Sprinkle the remaining half of coconut over meringue.
Bake 12-15 minutes until the meringue is golden.
Cool 1 hour on a wire rack before serving.