Lemon Chiffon Pie with Coconut Whipped Cream from The Vintage Baker: More Than 50 Recipes from Butte

Ingredients

• ⅔ cup [160 ml] heavy cream, chilled
• 2 Tbsp confectioners’ sugar
• ¾ tsp coconut extract
• ¼ cup [15 g] sweetened shredded coconut, toasted
• ¼ tsp table salt
• 6 Tbsp [90 ml] freshly squeezed lemon juice
• ⅓ cup [80 ml] heavy cream, chilled
• ¼ tsp lemon extract
• ½ envelope [1⅛ tsp] powdered gelatin
• ½ cup [100 g] granulated sugar
• 1 Tbsp grated lemon zest
• 2 eggs, separated
• ¼ cup [50 g] granulated sugar
• ½ tsp table salt
• 6 Tbsp [85 g] unsalted butter, at room temperature
• 1 egg yolk, lightly beaten
• ½ cup [30 g] sweetened shredded coconut
• 1 cup [140 g] all-purpose flour