Tropical Lemon Meringue Pie

Delight in a refreshing twist on the classic lemon meringue pie with a tropical flair, perfect for summer gatherings and an irresistible dessert experience.

Prep time: 20 minutes
Cook time: 11 minutes
Serves: 8

Ingredients

1 1/4 cups crushed graham crackers

1/4 cup shredded coconut

1/3 cup melted butter

1 1/4 cups granulated sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

3 egg yolks, beaten

1/4 cup lemon juice

2 teaspoons lemon zest

1/4 cup pineapple juice

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons granulated sugar

Instructions

1. Preheat the oven to 350°F (175°C).

2. Combine crushed graham crackers, shredded coconut, and melted butter, then press into a 9-inch pie pan to form the crust.

3. Bake the crust for 10 minutes, then let it cool.

4. In a saucepan, mix sugar, cornstarch, and salt. Gradually stir in water, and cook over medium heat until thick and bubbly.

5. Whisk a small amount of hot mixture into the egg yolks, then return all to the pan. Stir in lemon juice, lemon zest, and pineapple juice, and cook until thickened.

6. Pour the lemon filling into the cooled crust.

7. Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.

8. Spread the meringue over the lemon filling, sealing edges to the crust.

9. Bake for 10-12 minutes until meringue is golden brown.

10. Cool before serving.

Storage

Store in the refrigerator for up to 3 days, covered loosely with plastic wrap.

Reheating

Allow to reach room temperature or enjoy chilled for best experience; do not reheat.

Scan for cooking tips & leave a review!

itsonly.recipes/view/tropical-lemon-meringue-pie

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.