JESS MAKES: ME-OH-MEYER LEMON PIE WITH COCONUT MACAROON CRUST

Lemon Pie 3

In my parents back yard, there’s a tree we call the “never-ending lemon tree”.  If I had a money tree that produced as often as this thing did, I would be a wealthy woman.  It’s constantly weighed down with best Meyer lemons I’ve ever tasted.  They’re bright, juicy, and just the right amount of tart.   That means growing up, we always had the best lemonade on the block.  Plus, my mom frequently made lemony baked goods.  Lemon curd squares were one of my favorites and still are today.

It’s lovely and nostalgic to revisit an “oldie-but-goodie”, but it’s also exciting to find ways to reinvent them.  This pie idea came to me while I was daydreaming about a Hawaii vacation I have planned.  Pineapples and coconuts were literally dancing in my head.  What if I made a pie crust out of coconut and filled it with the lemon curd of my youth?!  My mouth was already watering.  So I experimented with some mini pies and came up with this beauty.  The crust is basically a big coconut macaroon cookie.

You may not have a “never-ending lemon tree”, but with this recipe, you can still enjoy a little slice of tropical paradise.  Can’t wait to hear your comments below.  Aloha!

Lemon Pie 2

Lemon Pie 1

ME-OH-MEYER LEMON PIE WITH COCONUT MACAROON CRUST

adapted from: Williams Sonoma

Prep Time: 10 minutes  Cook Time: 50 minutes  Total Active Time: 60 minutes

Serves: 8

For the Coconut Macaroon Crust:

  • 2/3 c sweetened condensed milk
  • 1 large egg white
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 3 1/2 c sweetened coconut
  • 1/2 tsp finely grated lemon zest (optional)

For the Lemon Curd Filling:

  • 3/4 c granulated sugar
  • 2 tbs all-purpose flour
  • pinch of salt
  • 1 tsp finely grated lemon zest (optional)
  • 3 large eggs (at room temperature)
  • 1/2 c fresh lemon juice
  • 3 tbs heavy cream
  • thin slice of lemon (option)
  • Confectioners’ sugar for dusting

To Make the Crust :

  1. Preheat oven to 350°F
  2. Grease a standard pie pan
  3. In a bowl, combine the sweetened condensed milk, egg white, vanilla and salt.  Stir.
  4. Add the coconut and lemon zest (if using) and stir again
  5. Press coconut mixture into the bottom and up the sides of the pie pan
  6. Bake for 10-12 min
  7. Let crust come to room temperature on a cooling rack.

To Make the Lemon Curd Filling:

  1. Adjust oven temperature to 325°F
  2. Whisk together the sugar, flour, salt and grated lemon zest (if using).
  3. Add the eggs, lemon juice and cream.  Whisk until just blended.
  4. Pour the mixture into the cooled pie crust.
  5. Bake for 38-42 minutes or until the filling is set and jiggles slightly
  6. Let cool completely
  7. Top with the slice of lemon in the center of the pie and dust with confectioner’s sugar

*** Lemon juice is not a substitute for fresh squeezed lemons here.  You’ve gotta get the real thing.  Finally, try my mini-pies and use eight 5″ tins instead of one large pie pan.  Baking time for the crust remains the same but reduce the bake time for the lemon curd filling down to 20 minutes.

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