Gluten Free Lemon Meringue Pie With Coconut Crust
If you're on a gluten-free diet, you might think that you can't enjoy a delicious lemon meringue pie. But fear not! This recipe for gluten-free lemon meringue pie with coconut crust is sure to satisfy your sweet tooth.
Ingredients:
For the crust:
- 1 1/2 cups unsweetened shredded coconut
- 1/4 cup coconut oil, melted
- 2 tablespoons honey
- 1/4 teaspoon salt
For the filling:
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 can (14 ounces) sweetened condensed milk
- 4 egg yolks
For the meringue:
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup honey
Instructions:
1. Preheat your oven to 350°F.
2. In a food processor, pulse the shredded coconut until it is finely ground.
3. Add the coconut oil, honey, and salt to the food processor and pulse until well combined.
4. Press the mixture into a 9-inch pie dish and bake for 10-12 minutes, or until golden brown. Set aside to cool.
5. In a medium saucepan, whisk together the lemon juice, lemon zest, sweetened condensed milk, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
6. Pour the lemon filling into the cooled coconut crust.
7. In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
8. Gradually add in the honey, beating until stiff peaks form.
9. Spread the meringue over the lemon filling, making sure to seal the edges.
10. Bake the pie for 10-12 minutes, or until the meringue is golden brown.
11. Chill the pie in the refrigerator for at least 2 hours before serving.
Conclusion:
This gluten-free lemon meringue pie with coconut crust is a delicious and healthy dessert that everyone will love. The coconut crust adds a unique twist to the classic lemon meringue pie, and the meringue is light and airy. Plus, it's gluten-free, so anyone can enjoy it. Give this recipe a try and impress your family and friends with your baking skills.
