Coconut Lemon Pie
Coconut Lemon Pie is an moderately easy dinner. Made with 1 (9-inch) pie shell, 4 large eggs, separated, 1/2 c. fresh lemon juice, 1 1/4 c. sugar and 5 tbsp. cornstarch, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Combine egg yolks and lemon juice; set aside.
In a heavy saucepan, combine sugar, cornstarch and salt.
Add boiling water, stirring constantly.
Cook over medium heat; bring to a boil. Turn heat down to low; cook, stirring, for 2 more minutes.
Remove from heat.
Stir in rind, butter and coconut.
Pour into pie shell.
π· Perfect Pairings
Complete your meal with these
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