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Coconut-Lemongrass Lemon Meringue Pie By Tasting Table


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👇🏻

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