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Coconut Lemon Fillng

Coconut Lemon Fillng :::Gwhp32 A recipe image
This luscious Coconut Lemon Filling offers a perfect harmony of zesty citrus and tropical coconut. The base is a smooth, pale yellow custard thickened with flour and enriched with egg yolks, providing a luxurious texture that coats the palate. Bright lemon juice and fresh grated rind cut through the sweetness of the sugar, while the shredded coconut adds a delightful chew and nutty aroma. It is an ideal filling for pie crusts, tart shells, or even layered in a trifle. The flavor profile is both refreshing and indulgent, making it a standout dessert for spring gatherings or summer potlucks. Simple ingredients come together to create a sophisticated treat that feels homemade and comforting. Serve chilled for the best texture and flavor balance.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 1631.3
Dietary: Vegetarian
Description
This luscious Coconut Lemon Filling offers a perfect harmony of zesty citrus and tropical coconut. The base is a smooth, pale yellow custard thickened with flour and enriched with egg yolks, providing a luxurious texture that coats the palate. Bright lemon juice and fresh grated rind cut through the sweetness of the sugar, while the shredded coconut adds a delightful chew and nutty aroma. It is an ideal filling for pie crusts, tart shells, or even layered in a trifle. The flavor profile is both refreshing and indulgent, making it a standout dessert for spring gatherings or summer potlucks. Simple ingredients come together to create a sophisticated treat that feels homemade and comforting. Serve chilled for the best texture and flavor balance.
Ingredients
  • 2 cup Water
  • 1/2 cup Lemon juice
  • 3/4 teaspoon Salt
  • 1 cup Sugar
  • 1 cup Water
  • 1 cup Flour; or 10 tablespoons
  • 4 ea Egg yolks
  • 1/2 cup Sugar
  • 1 tablespoon Lemon rind; grated
  • 1 tablespoon Butter
  • 8 ounce Coconut; shredded
Directions
  1. 1
    In the top of a double boiler, combine 2 cups water, lemon juice, salt, and 1 cup sugar.
  2. 2
    Bring the mixture to a boil over direct heat, then place over boiling water to maintain temperature.
  3. 3
    In a separate bowl, gradually add 1 cup water to the flour, mixing until a smooth, lump-free paste forms.
  4. 4
    Slowly add the flour paste to the hot lemon mixture in the double boiler.
  5. 5
    Cook for 5 minutes, stirring constantly to prevent lumps and ensure even thickening.
  6. 6
    In a small bowl, beat the egg yolks with 1/2 cup sugar until pale and smooth.
  7. 7
    Slowly temper the egg mixture by adding it gradually to the hot lemon mixture while stirring constantly.
  8. 8
    Cook for an additional 2 minutes, stirring constantly, until the filling thickens slightly.
  9. 9
    Remove from heat and stir in the grated lemon rind and butter until melted and incorporated.
  10. 10
    Fold in the shredded coconut gently to distribute evenly.
  11. 11
    Let the filling cool for 10 minutes before using or storing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1631.3kcal
% Daily Value *
Total Fat 97.3g150%
Saturated Fat 63.5g318%
Cholesterol 1088.1mg363%
Sodium 3815.8mg159%
Total Carbohydrate 172.0g58%
Dietary Fiber 14.6g59%
Sugars 106.9g
Protein 28.8g58%

* 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, dessert, pie, tart, citrus, cream, egg yolk, shredded coconut, lemon juice, lemon zest, homemade, easy, summer, spring, citrus fruit, pastry, filling recipe
Read it online: https://www.chefs-mate.com/recipe/coconut-lemon-fillng-gwhp32-a/