2 Tablespoons Coconut oil
2 Tablespoons butter
2 cups desiccated coconut
2 tablespoons honey
Rind of 1/2 of a lemon
Lemon Curd Filling
120ml freshly squeezed lemon juice
2 whole eggs
2 egg yolks
125g unsalted butter
5 egg whites
3 tablespoons of honey
Preheat oven to 150 Degrees Celcius. Place all of the ingredients in a food processor or thermomix and blend until well combined. Press into 1 large or 4 small pie tarts. Bake in the oven for approx 10 minutes
Create a double boiler by filling a medium saucepan with water to the half way point and placing a metal mixing bowl on top. (make sure it can't fall in) Whisk the eggs, lemon juice and honey well to combine before stirring with a wooden spoon over the simmering water. Once the curd has thickened, continue to stir for a further 5 minutes. At this stage the curd should be thick and velvety. Remove the curd from the heat and quickly whisk the cold butter into the curd until it's completely dissolved. (See note)
Insert butterfly and weigh the freshly squeezes lemon juice, honey, egg yolks and whole eggs directly into the Thermomix bowl. Blend together on speed 6 for 10 seconds to combine ingredients. Cook at 70 degrees celcius, speed 4 for 5 minutes. Cut the cold butter into small pieces. Set the timer for 2 minutes at 70 degrees celcuis on speed 2 and gradually drop the butter into the lemon mixture. Scrape down the sides, remove the whisk and blend for 10 seconds on speed 8.
Pour 5 centimeters of water in a saucepan and place a metal bowl on top. (ensure bowl isn't touching the water) Whisk the egg whites and honey over medium heat for 5 minutes or until warm to touch. Remove from heat and beat with an electric mixer or whisk until it becomes thick and holds its shape.
Ensure that the TM bowl is very clean and dry and insert butterfly. Pour egg whites into bowl and beat at 50 degrees celcius on speed 4 until thick and meringue like. Add honey and continue to beat at speed 4 for another 20 seconds.
Turn oven up to 180 degrees celcius. Place lemon curd into cooked coconut crust and top with honey meringue. PLace in oven for 5-10 minutes or until it is a light golden brown on top. Refrigerate the pie for a couple of hours to thicken the lemon curd or if you don't mind the curd being runny, it can be served straight away.
Note: You may have extra lemon curd depending on the size of your pie dish. If you have extra curd, you can be halve the recipe in future or the curd can be stored in the fridge for 3 days and used to top other desserts, pikelets ect.