This is a great recipe for those who love citrus. A few of weeks back, some friends of ours hosted Christmas in July – an exciting event to mark our first winter in Sydney. I love the idea that there is a winter Christmas here in Australia – although this certainly is not anything like the winters I’m used to!
Dan and I took on the task of dessert as our contribution to the evening. One of our friends has a gluten allergy, so we decided to make gluten free lemon meringue pie. Feeling that gluten free pastry may be a little ambitious, I decided to make it with a base of shredded coconut and gluten free arrow biscuits.
I have to say I really surprised myself and will definitely be making this one again – it was delicious and a big hit with our friends!
The easy to follow recipe goes as follows – let me know if you give this one a try:
Coconut Pie Crust
1 cup flaked coconut (unsweetened)
1 cup of gluten free arrow biscuits, crushed
1 tablespoon sugar
1 teaspoon lemon/lime zest
5 tablespoons melted butter
Preheat oven to 325 degrees.
Place biscuits into a small sandwich bag and crush using a rolling pin until fine crumbs
Combine sugar, zest, and coconut with the biscuits in a bowl. Add melted butter and mix until the mixture is coated. Use the back of a large spoon to help press mixture into a 9″ pie pan.
Bake at 325 for 10-15 minutes or until the base is golden.
Lemon Lime Filling
1 cup white sugar
4 tablespoons gluten free cornstarch
1/4 teaspoon salt
1 1/2 cups water
juice from 2 lemons & 1 lime
2 tablespoons butter
4 large egg yolks
Zest from 2 lemons & 1 lime (2 tsp reserved for crust & meringue)
In medium saucepan whisk together sugar, cornstarch, and salt.
Stir in water, lemon/lime juice and lemon/lime zest.
Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
In a small bowl whisk egg yolks till smooth. Gradually whisk in 1 cup of hot sugar mixture. Gradually whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and cook while stirring constantly until thick. Remove from heat.
Pour filling into baked coconut crust.
4 large egg whites
3/4 cup sugar
1 teaspoon lemon lime zest
Preheat oven to 350 degrees.
Place egg whites in a medium sized clean bowl (any specks of egg yolk or bits of grease can keep whites from beating properly)
Beat at a low speed until whites begin to foam. Increase speed and beat on med-high until soft peaks begin to form. Add sugar a spoonful at a time while mixing.
Continue beating until sugar is dissolved and stiff peaks form. Add lemon/lime zest and combine. Spread meringue over pie, sealing the edged at the crust. Bake 10 minutes or until meringue is golden brown.
Cool and serve. Enjoy!