Coconut Lemon Meringue Tart

This delicious pie features a tart and tangy lemon curd filling, spooned into a coconut crust that has been baked until lightly golden brown. A voluminous meringue topping completes this fruity treat.

RECIPE INFO

Serves 6

Preparation Time
min

Cook time
min

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INGREDIENTS

For the crust:

  • 160g desiccated coconut
  • 100g sugar
  • 4 free range egg whites

For the lemon curd:

  • 2 free range eggs and 2 free range yolks
  • 150g sugar
  • 100g butter
  • Zest and juice of 2 large lemons, washed

Italian meringue:

  • 240g sugar
  • 4 free range egg whites
  • • ½ tsp cream of tartar

METHOD

Preheat the oven to 180°C.

To make the crust:
Mix the coconut, sugar and egg whites in a mixing bowl until combined. With wet fingers press the coconut into a greased Le Creuset 24cm Pie Dish. Bake for 20 minutes until just set. Allow to cool.

To make the lemon curd:
Whisk the eggs, egg yolks and sugar together in a pan. Add the remaining ingredients and cook over a low heat whisking all the time until thickened, which should take about 10 minutes. The curd will thicken as it cools.

Pour into a jar and place a piece of cling wrap onto the curd so it seals it if you need to keep it. It will keep in the fridge for about 2 weeks.

To make the meringue:
In a small round casserole combine sugar and 1/2 cup water. Cook over a high heat until the sugar syrup reads 116°C on a sugar thermometer.

Combine the egg whites and the cream of tartar in the bowl of an electric mixer. Whisk until soft peaks form. With the mixer still running pour in the hot sugar syrup, increase speed and whip until thick and glossy. Continue whisking until the meringue has cooled a little.

Spoon the lemon curd into the coconut crust and top with the meringue.

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