Lemon Coconut Pie

This perfect dessert is so tender, it’s completely melt in your mouth. I decided to combine sweet pastry dough and tangy juicy lemons and, as incredible result, I gained a wonderful sweet Lemon coconut pie which ideal pairs with cup of hot milk or jasmine tea.


As great addition you can pipe some whipped cream on top to make the flavor more delicate and smooth.

As decorating I used the coconut flakes, icing sugar, fresh berries and flowers, but you can replace them with toasted coconut, spices, whipping cream, caramel sauce or just serve it like that!

Lemon Coconut Pie
Serves 8
Sweet and tangy light dessert with juicy lemons! Enjoy!
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Prep Time
1 hr 15 min
Total Time
1 hr 55 min
Prep Time
1 hr 15 min
Total Time
1 hr 55 min
For dough
  1. 200 gr. unsalted softened butter
  2. 400 - 450 gr. cake flour
  3. 100 ml. water
  4. 50 ml. lemon juice
  5. 100 gr. organic white sugar
  6. 8 gr. active dry yeast
  7. Pinch of fine sea salt
  8. Pinch of nutmeg
  9. 50 gr. coconut flakes
For filling
  1. 3 lemons
  2. 200 gr. organic white sugar
  3. 1 tbsp. cornstarch
  4. 100 gr. coconut flakes
  5. 30 gr. caramelized peanuts
  6. 1 tsp. coconut essence
  7. Pinch of cinnamon
For decorating
  1. Fresh berries
  2. Coconut flakes
  3. Icing sugar
  4. Mint leaves
  5. Fresh flowers
Dough
  1. Combine sugar, flour, active dry yeast, softened butter, pinch of nutmeg, pinch of salt and coconut flakes in a mixing bowl.
  2. Mix water with lemon juice and add to mixing bowl with dry ingredients. Prepare the dough by using hand mixer until it become smooth. Knead the dough on flat surface dusted with flour, form a ball and cover with plastic wrap. Put in warm and dry place for one hour.
Filling
  1. Thoroughly wash lemons with soda and cold water. Put them into a bowl and soak in hot boiled water for 5 minutes.
  2. Dry the lemons with paper towel, cut into pieces and blend until smooth. Don’t forget to remove seeds before blending it.
  3. Add sugar, coconut flakes, cornstarch and coconut essence to lemon puree. Mix until combine.
Preparing the pie
  1. Cut the dough in half. Dust the flat surface or large wooden cutting board with flour and roll the dough into square. We use Square Cake Pan 16 x 16 inch. Be sure that the dough should fit to cake pan size.
  2. Line the baking pan with greaseproof baking paper. Put one square of dough on the bottom of cake pan. Make the sides of pie, sprinkle with coconut flakes, add the filling and level it with spatula. Dust with some caramelized peanuts and cinnamon on top.
  3. Roll the second piece of dough in the same size as previous one. Put on top of the filling, close the edges by using a fork. Poke the pie with sharp knife.
  4. Preheat oven to 180 degrees C° (356 degrees F°). Bake the pie into preheated oven 35 to 40 minutes until light golden.
  5. Take the lemon pie out of the oven, allow it completely cool at room temperature.
  6. Sprinkle with some icing sugar and coconut flakes on top, decorate with flowers and fresh berries and serve with cup of jasmine or mint tea.
  7. Enjoy!
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