Name: Lemon and Toasted-Coconut Meringue Pie
Yield: Makes 10 servings
Ingredients: 1 1/2 cups all purpose flour; 1/2 cup sweetened flaked coconut; 1/4 teaspoon salt; 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces; 1 large egg yolk; 3 tablespoons (about) ice water; 1 cup sugar; 2 tablespoons cornstarch; 6 large egg yolks; 4 large eggs; 3/4 cup fresh lemon juice; Pinch of salt; 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces; 6 large egg whites; 1/4 teaspoon cream of tartar; 1 1/3 cups powdered sugar; 1 cup sweetened flaked coconut, lightly toasted

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Lemon and Toasted-Coconut Meringue PieMark Thomas

To make the toasted coconut for the meringue, spread flaked coconut on a baking sheet and bake on the center rack of a 350°F oven, stirring often around the edges, until light golden, about ten minutes.

Recipe notes

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