A surprise in the first slice, with layers of custard, cake, and whipped cream. My husband has coconut allergies, so if I make it for him I leave the coconut out.


Recipe Summary

20 mins
40 mins
30 mins
1 hr 30 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate.

  • Mix sugar, milk, coconut, butter, lemon juice, egg yolks, flour, and lemon zest together in a bowl. Beat egg whites in a separate bowl using an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold lemon mixture into egg whites; pour into pie crust. Loosely cover the crust with aluminum foil to prevent browning.

  • Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until a knife inserted in the center comes out clean, about 30 minutes more. Cool pie to room temperature, at least 30 minutes; top with whipped cream.

Nutrition Facts

368 calories; protein 4.9g; carbohydrates 44.8g; fat 19.5g; cholesterol 72.7mg; sodium 222.3mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I had a little twist. I used a cup of Coconut milk instead of the plain milk. I also added the zest from the Lemon but I ALWAYS add more lemon to ANY Lemon recipe because "LEMON" is my favorite flavor. Ever since I was a child I can peel them & eat them like Oranges. No such thing as too lemony for me. After everyone has stopped puckering I would admit that I don't recommend this "Lemon-Juicing" for everyone. Read More