06/25/2026
Lemon Meringue Pie in a Toasted Coconut Spoon
Lemon Filling
3 large whole eggs
3 large egg yolks, save the egg whites for the meringue
150 g granulated sugar
juice of 2 lemons
100 g unsalted butter, softened & cubed
Meringue
3 large egg whites
125 g granulated sugar
1 teaspoon vanilla extract
Lemon Filling
In a small pot, stir together all the eggs, sugar, and lemon juice.
Heat on medium heat, stirring constantly until the mixture thickens considerably into a custard consistency, about 15 minutes.
Stir in the butter, one cube at a time, until all the butter has melted and incorporated.
Transfer filling to a bowl and press a piece of plastic wrap onto the surface of the custard to prevent a skin from forming while it’s cooling.
Once the lemon filling has cooled to about room temperature, transfer to a squeeze bottle and chill in fridge until cool.
Meringue
In a pot, bring about 1” of water to a simmer.
In a large mixing bowl, stir together the egg whites and sugar.
Place the bowl on top of the pot of simmering water to create a double boiler. Make sure the bottom of the bowl does not touch the water.
Heat the egg and sugar mixture while stirring constantly until all the sugar has dissolved, about 4 minutes. When you rub a small amount of the syrup between your fingers, it should be smooth without any grittiness.
Remove the bowl from the pot. Add in the vanilla extract. Use an electric mixer to whisk the egg whites on high speed until it becomes stiff peaks, about 5-7 minutes.
Arrange Toasted Coconut Spoons on a sheet pan with stem on edge to keep upright.
Squeeze a small amount of lemon curd in the bowl of the spoon.
Fill a small scoop with the whipped meringue and place over curd.
Toast the meringue with a torch and enjoy!
