Lemon Meringue Pie with Coconut-Matzo Crust

Ingredients

For the crust:

• 1 ½ cups matzo meal mixed with 1 tbsp brown sugar
• 1 ½ cups sweetened shredded coconut
• 6 tbsp butter, melted
• Pinch of salt

For the filling and meringue:

• 1 300ml can sweetened condensed milk
• 3 eggs, separated
• ¾ cup fresh lemon juice
• 5 tbsp sugar
• ½ cup raspberries + extra for garnish

Directions

1. Preheat the oven to 350F and grease a 9-inch tart pan.
2. In a medium bowl, combine matzo meal, brown sugar, coconut and butter. Stir to combine, then press the mixture into the greased tart pan, pressing it evenly on the bottom and up the sides. Bake for 10 to 12 minutes or until lightly golden. Set aside.
3. In a medium bowl, whisk together sweetened condensed milk, egg yolks and lemon juice. Beat for several minutes until smooth and glossy. It will be runny. Stir in the raspberries.
4. Pour the filling into the crust, place on a baking sheet and bake for 25-30 minutes, or until filling is just set. Remove from the oven and let cool for at least 30 minutes.
5. In a medium bowl (btw you should be rinsing and reusing the same medium bowl each time), whisk the egg whites until foamy, then slowly add in the sugar. Continue whisking until stiff peaks form (can also do this with a hand mixer), then pour onto the baked, cooled pie. Turn the broiler setting on in the oven, then broil for about 30 seconds, or until meringue slightly browns. Let your gorgeous tart cool for 1 hour. Garnish with raspberries, slice and serve.