Lemon Coconut Meringue Pie
Lemon coconut meringue pie is a bright, sweet dessert with zesty lemon, fluffy coconut, and airy meringue topping—perfect for a light, tropical treat after dinner.
Ingredients
Instructions
- Mix the lemon pudding and pie filling with 1/2 cup sugar, 1/4 cup water, and the egg yolks.
- Stir in the remaining 2 cups of water.
- Cook and stir over medium heat until the mixture comes to a boil. Cool for 5 minutes, stirring twice.
- Pour the cooled filling into a prepared pie shell.
- Beat egg whites until foamy, then gradually add 1/4 cup sugar and beat until stiff peaks form.
- Fold in the coconut into the meringue.
- Spread the meringue over the pie filling.
- Bake at 350°F for 12 to 15 minutes until the meringue is golden.
- Cool the pie for 4 hours before serving.
Tips & Substitutions
For a lighter meringue, ensure that your egg whites are at room temperature before beating them. You can substitute unsweetened shredded coconut with toasted coconut for added flavor. If you prefer a less sweet pie, reduce the sugar in the filling to 1/4 cup. This recipe can also be adapted by adding a layer of fresh fruit on top for a refreshing twist.
Serving Suggestions
Serve this Lemon Coconut Meringue Pie chilled for a refreshing dessert. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a complete meal, consider serving it alongside a light salad, such as Yummy Apple Salad, to balance the sweetness.
Storage & Reheating
To store leftovers, cover the pie loosely with plastic wrap or foil and refrigerate for up to 3 days. Meringue can weep and become soggy, so it's best to serve the pie fresh. If you need to reheat, do so gently in the oven at a low temperature to avoid melting the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Coconut Meringue Pie contains roughly 694 calories, with 13g protein, 125g carbohydrates, and 18g fat. It is an excellent source of protein (26% of the Daily Value) and calcium (26% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 504mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I tell when the meringue is done baking?
The meringue is done when it has turned a light golden color on top and is firm to the touch. Be careful not to overbake, as it can become dry and crack. Keep an eye on it during the last few minutes of baking.
Can I make this pie ahead of time?
Yes, you can prepare the filling and meringue separately a day in advance. Store the filling in the refrigerator and the meringue covered at room temperature. Assemble and bake the pie the day you plan to serve it for the best texture.
What can I use instead of Jell-O lemon pudding?
If you prefer a homemade approach, you can make your own lemon curd as a filling. Combine lemon juice, sugar, and cornstarch with egg yolks over heat until thickened. This will give you a fresh flavor without relying on packaged mixes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).