Coconut and Lemon Cream Pie

The curd was very runny and messy and the dough was very hard to cut, but the strong lemony taste was wonderful. I used Meyer lemons which are somewhat strong but sweet. I will make it again with a few adjustments before I give up on it.

The curd filling did not set up thick enough to hold so it was a very messy dessert (even though I cooked the curd for about 15 mins to thicken) . I thought this may happen so wrapped the base up the sides of the pie dish but it was still a very messy dessert. Even wrapping the base up the sides I found the crust much too thick and very hard to cut through. The curd filling was tasty but a little overpowering - however my lemons were very juicy ( I wish they would give measurements of juice not quantities as lemons vary). I probably won’t be making this recipe again but if I did 1: make the crust much thinner 2: use only 1-2 tablespoons of lemon juice so it is not so overpowering and leaves a hint of coconut 3: add some coarse ground toasted coconut to the crust

This was a flop. Filling tastes great but will not set . After reading reviews that the filling was very runny, I added 2 tablespoons each of cornstarch and flour but it is still too thin to use as a pie filling. I’ve made homemade lemon filling using other recipes and they turned out fine. I wouldn’t make this recipe again

Tastes really nice. Not too over the top and I like the little crunch with the meringue.