Berry-Lemon Pie with Coconut Topping

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

The cream can be made with any citrus: adding orange will make it softer, while lime will add more aroma and smoothness. The pie must be served with ice cream!

Ingredients

Sugar - 18.5 oz
Lemon - 2 pieces
Wheat Flour - 8.8 oz
Chicken Egg - 8 pieces
Desiccated coconut - 7.1 oz
Butter - 11.3 oz
Baking Powder - 2 teaspoons
Salt - a pinch
Fresh Berries - 10.6 oz

Step by Step guide

Step 1

Prepare the lemon cream: zest both lemons, mix half of the zest with 100 grams of sugar, and stir. Set aside the other half of the zest for the dough. Squeeze the juice from the 2 lemons, pour it into the sugar, and mix. In a separate bowl, whisk 2 eggs with a fork (without frothing), and pour them into the sweet juice. Let it sit for 30 minutes to allow the zest to infuse its aroma.

Step 2

Preheat the oven to 356°F (350 degrees Fahrenheit). Line a 20x30 cm baking dish with parchment paper and grease it with butter. Beat 250 grams of butter with 250 grams of sugar and the remaining zest until light and fluffy. In another bowl, whisk 4 eggs with a fork, then gradually add them to the butter-sugar mixture. Once the eggs are incorporated, add the flour mixed with baking powder and 2 pinches of salt, and a third of the berries, then spread it onto the baking sheet. Smooth the surface with a spatula, sprinkle another third of the berries on top, and bake for 20 minutes until the surface is set.

Step 3

Strain the cream to remove the zest and any unmixed egg white particles. Pour it into a saucepan, add 20 grams of butter, and cook over medium heat, stirring, until thickened for 3–5 minutes.

Step 4

For the top layer, melt 50 grams of butter, then mix it with the coconut, 175 grams of sugar, and 2 eggs. Remove the pie from the oven, scatter the remaining berries on top. Spread the warm lemon cream over the surface of the pie. Top with the coconut mixture. Bake for another 20–25 minutes until the coconut topping is golden. Leave the pie in the pan to cool. Cut into sixteen pieces.