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Ingredients
| all-purpose flour (unsifted): 1 cup |
| salted butter: 1/3 cup |
| salt: 1/2 tsp |
| toasted dried coconut meat: 1/3 cup |
| water: 2 Tbl (ice) |
| granulated sugar: 1 1/4 cups |
| cornstarch: 4 Tbl |
| all-purpose flour (unsifted): 3 Tbl |
| salt: 1/8 tsp |
| water: 2 cups (hot) |
| eggs: 3 (yolks) |
| salted butter: 3 Tbl |
| lemon peel: 1 tsp |
| lemon juice: 1/2 cup |
| light whipping cream (fluid): 1 1/2 cups (whipped) |
Double Lemon Pie in Coconut Crust
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
10 min -
Servings
1 serving(s)
Tags
- For crust, sift flour and salt, cut in butter, add toasted coconut.
- Add water, then mix.
- Roll dough to fit a 9-inch pie pan.
- Prick the crust and bake 10 minutes in a 425F degree oven. Cool.
- For filling, blend sugar, cornstarch, flour and salt with 2 cups hot water. Bring to a boil and cook slowly 15 minutes.
- Beat egg yolks and add small amount to the cornstarch mixture. Mix well, then add the remaining egg yolks and butter to the mixture.
- Cook 5 minutes more. Add lemon peel and juice. Cool.
- Put 1/2 of the filling in the bottom of the crust.
- Mix half of the whipped cream with remainder of filling and spread on top.
- Spread remainder of whipped cream on the top of the filling and sprinkle toasted coconut over it.
- Chill for at least 4 hours or overnight.