Coconut Lemon Filling

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Servings: 1 Difficulty: Intermediate
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A rich, tangy custard-style filling perfect for pies, cakes, and pastries
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This luscious Coconut Lemon Filling combines the bright zest of fresh lemon with the tropical sweetness of shredded coconut. The base is a thick, creamy custard enriched with egg yolks and butter, creating a luxurious texture that holds its shape beautifully. The flavor profile is a perfect balance of tart citrus and sweet coconut, making it an ideal filling for lemon meringue pies, layer cakes, or as a topping for shortbread cookies. It offers a sophisticated twist on traditional fruit fillings, providing a dense yet smooth mouthfeel. This recipe is excellent for holiday baking or special dessert occasions where a vibrant, homemade touch is desired.

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Coconut Lemon Filling

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 1309.3

Description

This luscious Coconut Lemon Filling combines the bright zest of fresh lemon with the tropical sweetness of shredded coconut. The base is a thick, creamy custard enriched with egg yolks and butter, creating a luxurious texture that holds its shape beautifully. The flavor profile is a perfect balance of tart citrus and sweet coconut, making it an ideal filling for lemon meringue pies, layer cakes, or as a topping for shortbread cookies. It offers a sophisticated twist on traditional fruit fillings, providing a dense yet smooth mouthfeel. This recipe is excellent for holiday baking or special dessert occasions where a vibrant, homemade touch is desired.

Ingredients

Directions

  1. Combine 2 cups water, lemon juice, salt, and 1 cup sugar in the top of a double boiler.
  2. Bring the mixture to a boil over direct heat.
  3. Place the pot over the boiling water of the double boiler to maintain gentle heat.
  4. In a separate bowl, gradually add 1 cup of water to the flour, mixing until a smooth paste forms.
  5. Gradually stir the flour paste into the hot lemon-sugar mixture.
  6. Cook for 5 minutes, stirring constantly, until the mixture thickens.
  7. In another bowl, beat the egg yolks with 1/2 cup sugar until pale and creamy.
  8. Slowly pour the egg yolk mixture into the hot lemon mixture, stirring constantly to temper the eggs.
  9. Continue cooking for 2 more minutes, stirring constantly, until the filling is thick and glossy.
  10. Remove from heat and stir in the grated lemon rind and butter.
  11. Fold in the shredded coconut.
  12. Let the filling cool for 10 minutes before using.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1309.3kcal
% Daily Value *
Total Fat 70.7g109%
Saturated Fat 56.1g281%
Cholesterol 8.1mg3%
Sodium 3758.8mg157%
Total Carbohydrate 168.4g57%
Dietary Fiber 14.6g59%
Sugars 103.3g
Protein 12.8g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, lemon, filling, custard, pie, cake, dessert, citrus, shredded, egg yolks, flour, butter, sugar, zest, juice, thickened, homemade, pastry, cooking
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