LEMON MERINGUE PIE - TOASTED-COCONUT

LEMON MERINGUE PIE - TOASTED-COCONUT image

Yield 4 to 6

Number Of Ingredients 12

Crust:
Filling: 1 cup sugar
2 Tbsp. cornstarch
6 large egg yolks
4 large eggs
3/4 cup fresh lemon juice
3/4 cup (i 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
pinch of salt
Meringue: 6 large egg whites
1/4 tsp. cream of tartar
1 1/3 cups powdered sugar
1 cup sweetened flaked coconut, lightly toasted

Steps:

For Filling: Preheat oven to 350 degrees. Whisk sugar & cornstarch in heavy medium sauepan to blend. Whisk in yolks, whole eggs, lemon juice & salt. Whisk over medium heat until mixture thickens & just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust. For Meringue: Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar & 1 Tbsp. powdered sugar & beat until soft peaks form. Beat in remaining sugar, 1 Tbsp. at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges & mounding in center. Bake pie 30 minutes. Reduce oven temperature to 275 degrees, bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown & set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack & cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.