Ingredients
Crust:
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2 cups all-purpose flour
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1 cup solid coconut oil
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2 tablespoons white sugar
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1 pinch salt
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¼ cup ice water
Curd Filling:
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2 cups white sugar
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1 cup coconut cream
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3 eggs
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3 egg yolks
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3 lemons, zested and juiced
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3 tablespoons butter, softened
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1 pinch salt
Meringue:
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3 egg whites
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½ cup white sugar
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1 pinch salt
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1 pinch cream of tartar (Optional)
Directions
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Combine flour, coconut oil, 2 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix until mixture forms large crumbles. Pour in ice water in a steady stream and continue to mix until dough comes together, about 30 seconds.
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Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes.
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Preheat oven to 350 degrees F (175 degrees C).
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Press 3/4 of the dough into the bottom of a broiler-safe pie plate.
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Bake in the preheated oven until golden brown, about 30 minutes. Let crust cool completely.
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Combine 2 cups sugar, coconut cream, eggs, egg yolks, lemon zest and juice, butter, and salt in a saucepan over medium-low heat. Cook, whisking constantly, until curd thickens and coats the back of a wooden spoon, 10 to 12 minutes. Pour into a bowl and refrigerate until set, 20 to 30 minutes.
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Beat egg whites, 1/2 cup sugar, salt, and cream of tartar in a glass, metal, or ceramic bowl until stiff, glossy peaks form, 6 to 7 minutes.
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Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd.
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Broil in the preheated oven until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.
Cook's Notes:
Freeze leftover dough for a crumble topping for another dessert.
If you notice curdled bits in the custard, strain it using a fine-mesh strainer. The custard should be smooth and creamy.
Nutrition Facts (per serving)
809 | Calories |
40g | Fat |
111g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 809 | |
% Daily Value * | |
Total Fat 40g | 52% |
Saturated Fat 32g | 161% |
Cholesterol 158mg | 53% |
Sodium 152mg | 7% |
Total Carbohydrate 111g | 40% |
Dietary Fiber 3g | 10% |
Total Sugars 81g | |
Protein 9g | 18% |
Vitamin C 32mg | 36% |
Calcium 53mg | 4% |
Iron 2mg | 13% |
Potassium 200mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.