Coconut and lemon meringue pie

    4 hours 52 min

    Coconut and lemon are probably my favourite flavours. This pie has an shortbread-like base made with coconut oil. The result is flaky, crumbly and delicious. The creamy lemon curd gets an upgrade using coconut cream. The pie will be easier to serve if you chill it for a few hours.

    7 people made this

    Serves: 8 

    • Base
    • 250g plain flour
    • 240ml solid coconut oil
    • 2 tablespoons caster sugar
    • 1 pinch salt
    • 4 tablespoons ice water
    • Lemon curd filling
    • 400g caster sugar
    • 240ml coconut cream
    • 3 eggs
    • 3 egg yolks
    • 3 lemons, zested and juiced
    • 3 tablespoons butter, softened
    • 1 pinch salt
    • Meringue
    • 3 egg whites
    • 100g caster sugar
    • 1 pinch salt
    • 1 pinch cream of tartar (optional)

    Prep:20min  ›  Cook:42min  ›  Extra time:3hr50min chilling  ›  Ready in:4hr52min 

    1. 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 crumbs. Pour in ice water in a steady stream and continue to mix until dough comes together, about 30 seconds.
    2. Transfer dough to a large sheet of cling film. Form into a disc and wrap tightly. Chill for 30 minutes.
    3. Preheat oven to 180 C / Gas 4.
    4. Press 3/4 of the chilled dough into the bottom of a pie dish.
    5. Bake in the preheated oven until golden brown, about 30 minutes; let base cool completely.
    6. Combine 400g caster 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.
    7. Beat egg whites, 100g caster sugar, salt and cream of tartar in a glass, metal, or ceramic bowl until stiff, glossy peaks form, 6 to 7 minutes.
    8. Pour chilled lemon curd into the cooled base. Dollop big spoonfuls of meringue all over the curd.
    9. Set oven rack on top shelf or about 15cm from the oven grill.
    10. Grill until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.


    Freeze any leftover base to use as a crumble topping another time.

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