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.
The coconut and lemon were complimented beautifully by Melissa’s date crust. WIN!
This is Christie, signing off!