Lemon Meringue Pie
A quick and simple version of the classic lemon meringue pie this recipe uses a coconut crust instead of pastry, adding a sweet nutty flavour to complement the lemon.
2½ cups desiccated coconut
½ cup caster sugar
½ cup plain flour
2 eggs, lightly beaten
1½ cans sweetened condensed milk
4 eggs (extra)
3 lemons, finely grated rind and 2/3 cup juice
1 cup caster sugar (extra)
1 Preheat oven to 180C. Lightly grease a 22cm round, loose-bottomed fluted flan tin (or a 7-cup-capacity pie dish) and line the base with baking paper. Put coconut, sugar and flour in a bowl and stir to combine. Make a well in the centre. Add eggs and stir to combine.
2 Put mixture in base of prepared tin and, using your fingers, press evenly over base and up the sides. Put tin on an oven tray. Bake for 20–25 minutes or until the edges are lightly browned. Stand on a wire rack to cool.
3 Pour condensed milk into a bowl. Separate the eggs (extra), reserving egg whites for topping. Add egg yolks and lemon rind and juice to condensed milk. Whisk until combined. Pour mixture into pie base and spread evenly.
4 Beat egg whites until stiff peaks form. Slowly add sugar (extra), beating well after each addition until meringue is thick and glossy. Spoon evenly over pie filling.
5 Bake for 10–12 minutes or until light golden brown. Allow pie to cool for 10 minutes before removing from tin. Serve warm or cold.