2 large egg whites
1 cup white sugar
2 teaspoons lemon zest
1/3 cup butter, softened
1 1/2 cups rolled oats
1 cup flaked coconut
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 tablespoons lemon juice
3 cups milk
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/2 cup butter
1 1/2 cups cooked and diced Goose
1 1/2 cups chopped almonds
1 1/2 teaspoons lemon zest
1/8 teaspoon lemon zest
1/8 teaspoon lemon zest
1/8 teaspoon lemon zest
1/4 cup chopped pecans
Beat egg whites and sugar in large bowl until stiff; set aside. Whisk together lemon zest, butter, oats, coconut and brown sugar.
Beat egg whites and lemon zest into coconut mixture. Stir together with lemon zest and lemon juice. Gradually beat in milk until mixture is smooth. Stir egg whites into cream filling; cut in 1/2 cup coconut for sprinkling. Fill and frost pastry with pink icing.
Pour cream filling into pastry shell. Sprinkle with butter mixture. Place pie in oven to soften slightly. Place 2 tablespoons lemon zest in top of pie.
Chop coconut and fruit apart. Pour mixture into pie shell, top with ΒΌ cup coconut and fruit. Arrange pecans on bottom of pie. Refrigerate 1 day. Seal edges to prevent leaking.