Lemon Meringue Pie

This dessert is a very light way to end a meal. It is gluten free, and if served with sorbet instead of ice cream, dairy free.

Coconut Meringue Dessert:
10 portions

Coconut Meringues:
1 cup Egg Whites
2 cups Granulated Sugar

¼ cup Toasted Coconut, ground fine
Whisk sugar and whites together over double boiler until hot and sugar is dissolved. Place on mixer and whisk on medium –high until cool and stiff peaks form.
Remove from mixer and fold in coconut.
Pipe in circles and dots or other desired shape.
Dehydrate in 150 F oven for 1 hour or until meringues are dry.


Lemon Curd:
1 cup Lemon Juice
1 cup Sugar
1 cup Whole Eggs

Combine all ingredients together over a double boiler.
Cook, stirring occasionally, until mixture is thick.
Remove from heat and strain through a chiniose.
Chill before serving.
*Garnish dessert with gluten free graham cracker pieces, pomegranate seeds, toasted coconut, preserved lemon and ice cream.

Liz Miller, Pastry Chef