Ingredients
1-1/2 cups all-purpose flour4-1/2 teaspoons sugar3/4 cup cold butterFILLING:8 large eggs, separated2 cups sugar, divided2/3 cup lemon juice3 tablespoons grated lemon zest1 tablespoon unflavored gelatin1/2 cup plus 2 tablespoons cold water, divided1/2 teaspoon cream of tartarTOPPING:1 cup heavy whipping cream1 tablespoon confectioners’ sugar1 cup sweetened shredded coconut1 tablespoon grated orange zest
Preparation
In a small bowl, combine the flour and sugar. Cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack.
For filling, in a large heavy saucepan, combine egg yolks, 1 cup sugar, lemon juice and zest. Sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Add to the egg yolk mixture. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Remove from the heat; cool completely.
In another large saucepan, combine egg whites, cream of tartar, and remaining sugar and water. Cook over low heat, beating with a hand mixer on low speed until mixture reaches 160°. Pour into a large bowl; beat on high until soft peaks form. Gently fold into yolk mixture. Spread over crust.
For topping, in a small bowl, beat the cream and confectioners’ sugar until soft peaks form; spread over filling. Combine coconut and orange zest; sprinkle over top. Cover and chill for 4 hours or overnight. Refrigerate leftovers.
