Coconut Lemon Custard PIE!

I got some Meyer lemons at our local market. Is there anything these crazy Floridians won’t grow?

Anyways, Meyer lemons look like lemon colored oranges and tastes like a lemon would if it wasn’t acidic… at all. They’re mildly fragrant and delicious. I decided to make them into a lemon coconut pie. This is what I started with:
6 Meyer lemons
1 1/2 cup of shredded coconut (unsweetened)
4 tbsp coconut sugar

1/3 cup of cashews
1 box of silken tofu
1 tsp vanilla extract
1 tsp coconut extract (optional, if you don’t have coconut sugar)

1 tsp of arrowroot starch

1 tsp of vegetable gelatin
1 pinch of salt

I combined the lemon juice (be careful to exclude seeds and any rind from the mix as it will make the pie bitter… like mine was /sadface) tofu, half the coconut, cashews, vanilla extract, sugar, starch, gelatin and salt.

I blended them until they were smooth and then poured them into a saucepan and heated it to marry the flavors. While I did this, I adjusted the seasonings. After it was steamy and warm, I poured the mixture into a springform pan over a crust in the style of Melissa’s previous raw cheesecake experiments using another 1/2 cup of coconut in addition to the nuts and dates.

I sprinkled the remaining coconut over the top and put it in the freezer for about 20 minutes and them moved it to the refrigerator. The texture was light and smooth.

I did get a little too much of the rind from the lemons into the custard and it made the end product slightly bitter but it didn’t stop us from devouring most of it.