Lemon Cloud Pie In A Coconut Crust Recipes

LEMON CLOUD PIE I

Steps:

• Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan. Beat well. Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer.
• Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.
• In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture.
• Spoon filling into shell and chill.

LEMON CLOUD PIE II

Steps:

• Beat egg whites and cream of tartar until soft peaks form. Slowly beat in 1 cup sugar, then 2 teaspoons lemon rind; continue to beat until very stiff and glossy, about 10 minutes. Spoon meringue into well buttered pie plate, and spread evenly to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes, until firm. Cool.
• Beat egg yolks, slowly adding remaining 1 cup sugar, beat until thick. Mix cornstarch with lemon juice, and add to yolk mixture. Stir in water and 2 teaspoons lemon rind. Cook over low heat until thick and bubbling. Remove and chill, covering with plastic wrap to keep film from forming on surface.
• Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving.

DOUBLE LEMON PIE IN COCONUT CRUST

Steps:

• For crust, sift flour and salt, cut in butter, add toasted coconut.
• Add water, then mix.
• Roll dough to fit a 9-inch pie pan.
• Prick the crust and bake 10 minutes in a 425F degree oven. Cool.
• For filling, blend sugar, cornstarch, flour and salt with 2 cups hot water. Bring to a boil and cook slowly 15 minutes.
• Beat egg yolks and add small amount to the cornstarch mixture. Mix well, then add the remaining egg yolks and butter to the mixture.
• Cook 5 minutes more. Add lemon peel and juice. Cool.
• Put 1/2 of the filling in the bottom of the crust.
• Mix half of the whipped cream with remainder of filling and spread on top.
• Spread remainder of whipped cream on the top of the filling and sprinkle toasted coconut over it.
• Chill for at least 4 hours or overnight.

UNBELIEVABLE LEMON COCONUT PIE

Steps:

• Coconut Filling Directions:.
• In small bowl mix all ingredients with a hand mixer til smooth, and refrigerate til set.
• Pie Crust Directions:.
• Mix all dry ingredients in a 9-inch pie pan.
• Mix oil and milk together, then add to dry ingredients in pan.
• With fingers mix til all just moist and press lightly into pie pan. (do not overmix!).
• With a fork poke holes along bottom and sides of the crust and bake at 350 degrees F. for 8-10 minutes.
• Set aside to cool.
• Pie Directions:.
• Sprinkle Gelatin over water in small saucepan, add lemon extract and vanilla extract. Heat until gelatin dissolves, stirring constantly. Remove and let cool some.
• In large mixing bowl, mix cream cheese, sugar, salt, and vanilla til fluffy.
• Gradually beat in warm gelatin mix until well mixed. (will now be runny). It is very important to do this gradually or you will end up with lumps you can't get out later.
• Chill until thickened (about 30 minutes).
• Beat again to soften some, and add about 5 drops of yellow food coloring. Then add cool whip and beat until well mixed and fluffy.
• Put about half of the mix into baked pie crust, making a dipped area to hold the coconut filling in the center.
• Spoon about 1 1/2 cup of the coconut filling into the pie and spread it evenly.
• Top with remaining Lemon filling until pie is as full as you can get it.
• Sprinkle toasted coconut on top and chill for at least 2 hours before serving.

LEMON ICEBOX PIE WITH COCONUT CRUST

Steps:

• Place flour and sugar in the bowl of a food processor. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Pulse in 1/2 cup coconut.
• In a small bowl, beat together 1/4 cup ice water and egg yolks. With machine running, add liquid to flour mixture in a slow steady stream, until dough just holds together. (You may not need all the liquid.) Do not overprocess.
• Turn dough out onto a piece of plastic wrap. Divide in half; flatten into 2 disks. Cover, and chill until firm, at least 1 hour.
• In the bowl of an electric mixer, whip the cream to stiff peaks. Transfer to a bowl, and refrigerate. In the bowl of the electric mixer, whip the egg whites to soft peaks. Add sugar in a steady stream while beating. Continue to beat the whites until stiff, 4 to 5 minutes. Whip in lemon zest and juice. Fold in whipped cream until just incorporated (do not overwhip cream). Cover cream filling; chill at least 1 hour, or until ready to use.
• Heat the oven to 375 degrees. Roll out half of the dough on a lightly floured surface to 1/8-inch thick. Transfer to a 9-inch pie tin, leaving a 1-inch overhang. Fold under evenly; form decorative edge. Repeat with remaining dough. Prick bottoms of crusts with a fork. Chill until firm, about 30 minutes. Bake crusts until golden, 18 to 20 minutes. Cool completely. While crusts cool, spread remaining 1/2 cup coconut on a baking sheet. Toast until golden, 5 to 7 minutes.
• Spread the reserved cream filling in crusts, and refrigerate until ready to serve. Sprinkle with toasted coconut.

LEMON CLOUD PIE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar, salt and vanilla; beat until soft peaks form. Add sugar gradually, about 1 tablespoon at a time, and beat until very stiff. Place in a greased 9-in. round baking dish. Bake at 275° for 55 minutes or until meringue is a light cream color and is dry and firm to the touch. Cool thoroughly. , For filling, beat egg yolks in the top of a double boiler. Add sugar, lemon juice, zest and salt. Cook until thick, about 5-8 minutes. Cool. Fold in whipped cream. Spoon into shell. Refrigerate overnight. If desired, garnish with whipped cream and lemon slices.

LEMON CLOUD PIE RECIPE - (4.3/5)

Steps:

• 1.Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan. Beat well. Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer. 2.Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated. 3.In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture. 4.Spoon filling into shell and chill.

LEMON AND TOASTED-COCONUT MERINGUE PIE

Steps:

• For crust:
• Blend flour, coconut, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons ice water in small bowl to blend. Add to processor and blend until mixture begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
• Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack.
• For filling:
• Preheat oven to 300°F. Whisk sugar and cornstarch in heavy medium saucepan to blend. Whisk in yolks, whole eggs, lemon juice, and salt. Whisk over medium heat until mixture thickens and 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 and 1 tablespoon powdered sugar and beat until soft peaks form. Beat in remaining sugar, 1 tablespoon 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 and mounding in center.
• Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)

LEMON CLOUD PIE IN A COCONUT CRUST

Steps:

• For the crust: combine coconut and melted butter and pat into a 9" pie pan on bottom & sides of pan. Bake at 375 degrees until golden brown. Cool.
• In saucepan, combine 3/4 c. sugar, cornstarch, water, lemon peel, lemon juice and slightly beaten egg yolks. Beat with rotary beater until well blended.
• Cook over medium heat, stirring constantly, until mixture just begins to bubble. Remove from heat. Add cream cheese; stir until well combined. Cool while preparing meringue.
• In small mixer bowl, beat reserved egg whites at high speed until foamy. Gradually add 1/4 c. sugar, beating until meringue holds stiff peaks.
• Fold into lemon mixture. Spoon into prepared crust. At this point, garnish with a small amount of toasted coconut. Refrigerate for at least 2-3 hours before serving