Italian Cake's

Almond Coconut Lemon Pie

This refreshing pie is a cross between lemon curd and coconut custard, with the additional flavors of almond.

Serve it cold on a hot day!



20 minutes to assemble
55-60 minutes to bake
Total time: 75-80 minutes

8 servings


  • 1 homemade or frozen 9″ deep-dish pie shell
  • 2 large lemons
  • 1-7 oz box Odense Almond Paste, grated
  • 3/4 cup sugar
  • 3 large eggs, room temperature
  • 2 large egg whites, room temperature
  • 1 1/2 cups sweetened flaked coconut
  • 2 tablespoons melted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon coconut extract

Optional: whipped cream


  1. Position oven rack to low level and preheat oven to 350°F. Line pie shell with foil or parchment and weigh down with rice or pie weights.
  2. Bake 15-20 minutes or until crust is set and edges are light golden. Remove weights and cool pie shell on wire rack.
  3. While crust is cooking, grate lemons to measure 2 teaspoons peel and squeeze to measure 1/3 cup juice. Set juice and peel aside.
  4. Using an electric mixer set on low, beat Almond Paste, sugar and grated lemon until the texture of small crumbs.
  5. Add eggs and egg whites one at a time until incorporated. Beat on high until mixture is light colored and fluffy.
  6. Add coconut, reserved lemon juice, butter, salt and extract. Beat until mixed.
  7. Pour filling into crust and bake 55-60 minutes or until pie is set and top golden. Cool on a cake rack then refrigerate until chilled.
  8. Serve cold, plain or top with whipped cream.


Source and picture: Odense




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