ALMOND COCONUT LEMON PIE


This refreshing pie is a cross between lemon curd and coconut custard, with the additional flavors of almond.

Serve it cold on a hot day!

 

 

 

TIME
20 minutes to assemble
55-60 minutes to bake
Total time: 75-80 minutes

YIELD
8 servings


INGREDIENTS
1 homemade or frozen 9″ deep-dish pie shell
2 large lemons
1-7 oz box Odense Almond Paste, grated
3/4 cup sugar
3 large eggs, room temperature
2 large egg whites, room temperature
1 1/2 cups sweetened flaked coconut
2 tablespoons melted butter
1/4 teaspoon salt
1/4 teaspoon coconut extract
Optional: whipped cream


DIRECTIONS

Step 1
Position oven rack to low level and preheat oven to 350°F. Line pie shell with foil or parchment and weigh down with rice or pie weights.

Step 2
Bake 15-20 minutes or until crust is set and edges are light golden. Remove weights and cool pie shell on wire rack.

Step 3
While crust is cooking, grate lemons to measure 2 teaspoons peel and squeeze to measure 1/3 cup juice. Set juice and peel aside.

Step 4
Using an electric mixer set on low, beat Almond Paste, sugar and grated lemon until the texture of small crumbs.

Step 5
Add eggs and egg whites one at a time until incorporated. Beat on high until mixture is light colored and fluffy.

Step 6
Add coconut, reserved lemon juice, butter, salt and extract. Beat until mixed.

Step 7
Pour filling into crust and bake 55-60 minutes or until pie is set and top golden. Cool on a cake rack then refrigerate until chilled.

Step 8
Serve cold, plain or top with whipped cream.

 

Source and picture: Odense

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