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Coconut-Lemongrass Lemon Meringue Pie By Tasting Table

September 7, 2017 beautifulyou583

INGREDIENTS

For the Crust:

1¾ cups plus 1 tablespoon (8 ounces) all-purpose flour, plus more for dusting

1 tablespoon (½ ounce) granulated sugar

1½ teaspoons kosher salt

2 sticks cold unsalted butter, cubed

½ cup (4 ounces) cold water

For the Lemon Custard:

1¾ cups (12 ounces) granulated sugar

2 stalks lemongrass, thinly sliced

¼ teaspoon kosher salt

½ cup (2½ ounces) cornstarch

½ cup (about 8 each/5 ounces) egg yolks (reserve whites for the meringue)

3 tablespoons lemon zest

1 cup (8 ounces) freshly squeezed lemon juice

½ cup coconut water

One 14-ounce can (1⅔ cups) coconut milk

For the Meringue:

1 cup (about 8 each/8 ounces) egg whites

1¾ cups (12 ounces) granulated sugar

½ teaspoon kosher salt

¼ teaspoon cream of tartar

1 vanilla bean, seeds scraped

Get full recipe👇🏻

https://www.tastingtable.com/cook/recipes/coconut-lemongrass-lemon-meringue-pie-recipe

Published by beautifulyou583

Passionately in love with Creative cooking and fitness. Travelling is part of my life. Seeing the world around me make me absolutely happy. My daily exercise routine ~ POP Pilates and PIIT28. Staying confidence, strong and independence make a woman gorgeous. Be the most out of yourself and see your desires come true. Above all, my strength and wisdom come from the Lord Jesus~ Psalm 128 View all posts by beautifulyou583