Brother bought a coconut, he bought it for a dime. His sister had another one, she paid it for the lime... or lemon, in this case.
Damn. I don't think there was a time when I was actually alive that these things cost so little, but I have always liked that song.
In this recipe, you put the lemon on the coconut, you bake it all up. Then? Call me in the morning.
OK, not really.
This recipe is actually only baked to the point of a nice flaky crust, and being sure the coconut is slightly toasted. I'm using gelatin to firm this bitch up, because I forgot to buy cream to do a tarte au citron. That was my original plan, but well? These are the work-arounds, kid. We roll with them sometimes, when there is a flu epidemic going on and I don't want to hit the store at the busiest time of the week. Also, my lovely assistant was ill with the flu, so I did my best to take the photos of this, myself, which is not easy while you are trying to cook. I... digress. It is what it is.
You will need:
One 9" pie plate
One medium sauce pan
Whisk
Bench scraper, or large knife
Lemon Zester
One sheet of parchment paper
Baking weights. (You don't have to get the fancy shit. I use rice.)
Pastry Blender, or fork
Oven
Refrigerator
I'm using Martha Stewart's One Pot Lemon Curd Recipe here, so I'm giving credit where it is due. I did add one small thing to thicken it and allow for it to set up the way I wanted. I wanted that flat, glossy, almost skating rink finish, and I got it! I was also quite pleased with the texture. There was nothing running out of this pie, which can sometimes happen when you use a curd.
Martha's Ingredients:
1 cup sugar
1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
8 large egg yolks (egg whites reserved for another use)
1/4 teaspoon coarse salt
1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
My additional ingredients:
1 envelope unflavoured, powdered gelatin
1 tbsp vanilla extract
1/2 tsp coconut flavouring
1/2 cup unsweetened, desiccated coconut
4 tablespoons maple syrup
Method:
Make your pie crust, and follow all instructions, including all refrigerations, and preheat your oven to 375F, or 190C. Use a slip of parchment paper, and baking weights to fill the cavity of the crust. Bake for 15 minutes.
Remove parchment and weights, and Fill your par-baked crust with coconut, drizzling with maple syrup. Bake for an additional 15 minutes, then remove from oven, setting aside to cool. Your crust is done.
Now, move on to your curd.
Empty one packet of unflavoured gelatin into a small container, like a jam jar, or tiny bowl. Cover with water, and allow this to bloom. Set aside, until needed.
Separate your eggs, using only the yolks. Save the whites for another time! They freeze beautifully, and you can definitely make one full recipe of meringue with these whites.
Add sugar, lemon juice, zest, salt, vanilla, coconut flavouring and egg yolks to a cold pan, and whisk until combined. Add your butter cubes, and stir this on medium-low heat, until thickened. It should coat the back of a spatula, or wooden spoon in such a way that if you were to run a clean finger over it, your finger trail would stay intact.
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Pour your mixture over a sieve to remove any egg bits, for a very smooth consistency. I do this into a jug, so it's easy to pour onto the surface of the pie.
Refrigerate for several hours. Overnight really is best.
This recipe serves 8.
Enjoy!
-H
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