Berry-Lemon Pie with Coconut Topping
8 servings
180 minutes
Berry-lemon pie with coconut topping is a delicate treat that combines the bright acidity of lemons with the sweetness of fresh berries and an airy coconut crust. Its origins are rooted in European culinary traditions that value the balance of flavors and textures. The lemon cream soaking the pie fills it with a refreshing aroma, while the golden coconut topping adds a crunchy note. This pie is perfect for cozy tea times or festive gatherings where it becomes a centerpiece on the table. It blends sweetness, acidity, and a light creaminess, making each bite unforgettable. The berries add juiciness and rich flavor, while the coconut crumble gives it an exotic touch. Enjoy this dessert as a standalone treat or alongside a cup of fragrant tea.
1
Prepare lemon cream: zest both lemons, mix half of the zest with 100 grams of sugar. Set aside the other half for the dough. Squeeze juice from 2 lemons, pour into sugar and mix. In a separate bowl, beat 2 eggs with a fork (without froth), pour into sweet juice. Let sit for 30 minutes to infuse the flavor.
- Lemon: 2 pieces
- Sugar: 525 g
- Chicken egg: 8 pieces
2
Preheat the oven to 180 degrees. Line a baking dish measuring 20x30 cm with parchment and grease it with butter. Beat 250 grams of butter with 250 grams of sugar and the remaining zest until light and fluffy. In a separate bowl, beat 4 eggs with a fork, then gradually add to the butter-sugar mixture. Once the eggs are incorporated, add flour mixed with baking powder and 2 pinches of salt, along with a third of the berries, then pour into the baking tray. Smooth the surface with a spatula, sprinkle another third of the berries on top and bake for 20 minutes until the surface is set.
- Butter: 320 g
- Sugar: 525 g
- Lemon: 2 pieces
- Chicken egg: 8 pieces
- Wheat flour: 250 g
- Baking powder: 2 teaspoons
- Salt: pinch
- Fresh berries: 300 g
3
Strain the cream from the zest and unmixed protein particles. Pour into a saucepan, add 20 grams of butter, and cook over medium heat, stirring until thickened for 3-5 minutes.
- Butter: 320 g
4
For the top layer, melt 50 grams of butter, then mix it with coconut, 175 grams of sugar, and 2 eggs. Take out the pie and sprinkle the remaining berries. Spread warm lemon cream over the surface of the pie. Top with the coconut mixture. Bake for another 20-25 minutes — the coconut crust should turn golden. Leave the pie to cool in the mold. Cut into sixteen pieces.
- Butter: 320 g
- Coconut flakes: 200 g
- Sugar: 525 g
- Chicken egg: 8 pieces
- Fresh berries: 300 g