This delicious lemon and coconut pie is so good I now make two at a time as everyone has seconds. Quick and easy, this tasty pie is zesty with lemon and balanced with coconut. This great dessert can be made low FODMAP, gluten and lactose free so everyone can enjoy. Serve for dessert, at parties, barbecues, as a moorish snack or package as a gift.
Ingredients 1 lemon, juiced and finely zested
3/4 cup desiccated coconut
1/3 cup self raising flour (gluten free if required)
1 cup caster sugar
1 tbsp vanilla essence
1 1/2 cups milk (lactose free if required)
1/3 cup butter, melted (nuttelex if lactose free required)
Strawberries, to serve (optional)
Preheat the oven to 180 degrees. Line a pie dish with baking paper.
Add the lemon juice and zest, desiccated coconut, self raising flour, eggs, caster sugar, vanilla essence, milk and butter in a bowl and blend for 1 minute or until all the ingredients are combined. I used a stick blender.
The mixture should be combined in 1 minute
Pour the ingredients into a pie dish and bake the lemon and coconut pie for 20 -25 minutes, until a knife is inserted and comes out clean.
The pie smells delicious while baking
Cool, dust with icing sugar and serve with fresh strawberries.
This lemon pie is a great dessert for parties or as a gift