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Lemon: Lemon-Coconut Pie

Source of Recipe

Gold Medal


List of Ingredients

2 large lemons
1 cup sugar
1 teaspoon salt
1 refrigerated pie crust
4 eggs
1 cup corn syrup
1 cup shredded coconut meat
sweetened whipped cream-whipped


Recipe

Grate peel from lemons to measure 2 tsp. Peel lemons, removing all white membrane. Cut lemons into very thin slices. Sprinkle lemon peel, sugar and salt over lemon slices; let stand at room temperature for 2 hours. Heat oven to 375ºF. Prepare pastry. Beat eggs and corn sytup in medium bowl on low speed; stirin coconut. Pour coconut mixture over lemon slices; mix well. Pour into pastry-lined pie plate.

Cover edge with 2-to 3-inch strip of foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 40-50 minutes or until filling is set and pastry is golden brown. Refrigerate at least 6 hours but no longer than 24 hours. Serve with sweetened whipped cream. Refrigerate any remaining pie. Serves 8.