NZ Woman's Weekly

Citrus and coconut meringue recipe

Citrus and coconut meringue recipe
  • Meal Type

    Pie
  • Servings

    8+
  • Courses

    Dessert

We all love lemon meringue pie and now you can give it a tropical twist with tangy lime and fragrant coconut. I’ve used quick and easy ready-rolled pastry but you can use homemade if you have the time. Let the pie settle for at least 10 minutes or longer so it’s easier to cut. Make sure your pie filling is thick and cooled before assembling in the pastry shell.

  • 2 sheets ready rolled sweet short pastry
  • 1½ cups water
  • ¾ cup sugar
  • 1½ tbsp lime zest
  • 1½ tbsp lemon zest
  • ¼ cup lemon and lime juice
  • 2 good tbsp cornflour in
  • ¼ cup water
  • 4 eggs, separated
  • 20g butter
  • ¾ cup sugar for meringue
  • ½ cup mixed desiccated/flaked or thread coconut plus extra
  • for the top
  1. Preheat the oven to 190oC. Line a 23cm fluted loose-bottom pie tin with the pastry sheets and trim the edges to fit neatly. Chill until ready to bake.
  2. Place a sheet of baking paper inside the pastry-lined tin and fill with baking beans or rice. Blind bake the pastry for 15-20 minutes or until pale golden, then remove the beans and paper and bake for a further 5 minutes until dry and golden. Let cool while making filling.
  3. In a medium saucepan, heat the water, sugar, citrus zest and juice until the sugar has dissolved. Mix the cornflour and water until smooth, then stir into the citrus mixture. Simmer, stirring for 2-3 minutes, until thick. Remove from the heat and let cool for 2 minutes before whisking in the egg yolks and butter. Set aside to cool for 15 minutes.
  4. Place egg whites in a clean electric mixing bowl and beat until foamy, then gradually add the sugar, a little at a time, beating constantly until thick, white and glossy. Fold in the coconut. Pour the filling into the cooked pastry shell and smooth, then pile the coconut meringue over the filling starting from the outside edges and working in.
  5. Sprinkle with extra coconut and bake for 15-20 minutes at 180oC or until puffed and the meringue is toasted and golden.
  6. Cool before cutting.

Take a look at this pear and ginger crumble recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
New Zealand Woman's Weekly Dec-1-2014-cover

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