Ingredients:

  • 4 Large Eggs, room temperature
  • 1 cup (200 g) Granulated Sugar
  • 1/2 cup (65 g) All-Purpose Flour
  • 2 cups (480 ml) Full-Fat Milk (Whole Milk)
  • 1/4 cup (60 g) Unsalted Butter, melted and cooled
  • 1/3 cup (80 ml) Fresh Lemon Juice
  • 2 tbsp Lemon Zest (from 2 large lemons)
  • 1/2 cup (50 g) Unsweetened Desiccated Coconut
  • 1 tsp Vanilla Extract
  • 1/4 tsp Pinch of Salt

Instructions:

  1. Preheat oven to 350°F / 180°C / Gas Mark 4. Lightly grease a 9-inch (23 cm) pie dish.
  2. In a small bowl, whisk together the flour, salt, and desiccated coconut. Set aside.
  3. In a large mixing bowl or blender, combine the eggs and granulated sugar. Whisk or blend vigorously until light and slightly frothy (about 1 minute).
  4. Stir in the lemon zest and lemon juice.
  5. Gradually whisk in the melted butter, followed by the milk and vanilla extract, ensuring the mixture is fully emulsified.
  6. Slowly add the reserved flour-coconut mixture to the wet ingredients, whisking until just combined. Do not overmix.
  7. Pour the liquid batter into the prepared pie dish and bake for 45 to 50 minutes, until the edges are golden and the center has a slight jiggle.
  8. Remove the pie from the oven and cool completely on a wire rack to room temperature (about 1 hour).
  9. Cover the pie loosely and transfer it to the refrigerator. Chill for a minimum of 2 hours, or ideally 4 hours, before serving to allow the custard and crust layers to fully set.