Lemon Coconut Pie

Lemon Coconut Pie was invented in 17th century by Emile Campbell-Browne (1830–1925) this was served to Anthony Ashley-Cooper, 7th Earl of Shaftesbury. This was attributed to Alexander Frehse, a Swiss baker from Romandy.

The taste of lemon coconut pie is very delicious as this is free of gluten and diary. This is made of lemon flavored custards. Lemon custard is usually prepared with egg yolks, lemon zest and juice, sugar, and optionally, Starch. The good news with this lemon pie is that it can be made super rich, lower calorie or somewhere in the middle.This Creamy Coconut Lemon Pie is topped with an ultra voluminous Meringue. The coconut milk and sweetened condensed milk makes this super creamy and delish. I wanted to eat the whole pie, trust me, but there is that moderation factor and this pie is very rich.The cream adds even more lightness to the dish. Paired with the zinginess of the lemon, it’s a tropical dream.

It is usually served for dessert, made with a crust usually made of shortcrust pastry, lemon custard filling and a fluffy  meringue topping. I have made this pie without baking, we can also toast it with fire torch. It make a curst on above also. It’s a good pie to eat ,everyone should try this there are very less words to describe this. NO baking, No OTG.. still tasty must try this recipe.

Ingredients for Lemon Coconut Pie-

Plain Biscuits 100 gm

Butter 50 gm

Lemon Essence Few Drops

For Filling-

Whipping Cream 150 gm

Coconut Cream 40 gm

Lemon Essence Few Drops

Lemon Zest 1 tb spn

Lemon Juice 1 tb spn

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