Lemon Macaroon Pie

A nice lemon macaroon pie recipe, add it to your other lemon desserts recipes!

What you need:

For the Crust:

• 1 cup all-purpose flour
• 1/3 cup cake flour
• 1 tbsp sugar
• 1/2 tsp salt
• 6 tbsp (3/4 stick) chilled unsalted butter
• 2 tbsp chilled solid vegetable shortening
• 3 tbsp (or more) ice water

For the Filling:

• 3 large eggs
• 2 large egg yolks
• 1/4 tsp salt
• 1 1/4 cups sugar
• 1 1/4 cups shredded sweetened coconut
• 1 cup chilled whipping cream
• 1/4 cup fresh lemon juice
• 2 tbsp (1/4 stick) unsalted butter, melted
• 2 tsp grated lemon peel
• 2 1/4 tsp vanilla extract
• 1/2 tsp almond extract
• 2 tsp powdered sugar
• 8 thin lemon slices

What you do:

Crust:

Mix flour, cake flour, 1 tablespoon sugar and salt in a food processor.

Cut in chilled butter and shortening until mixture resembles coarse meal.

Add 3 tbsp ice water and process until moist clumps form.

If dough is too dry, add more water by teaspoonfuls.

Gather dough and flatten into a disk shape.

Wrap in plastic and refrigerate 1 hour.*

Position rack in bottom third of oven and preheat to 350 degrees.

Butter a 9-inch glass pie dish.

Roll out dough on lightly floured work surface to 12 inches around.

Transfer to prepared dish. Trim crust edge, leaving 1/2-inch overhang. Decoratively crimp overhang.

Freeze for 15 minutes.

Line crust with foil.

Fill with dried beans or pie weights.

Bake until crust is set and rim is pale golden, about 20 minutes.

Remove foil and beans. Cool completely. Maintain oven temperature.

Filling:

Using an electric mixer, beat eggs, egg yolks and salt in large bowl to blend.

Add sugar and beat until mixture is thick and fluffy, about 1 minute.

Mix in coconut, 1/4 cup chilled whipping cream, lemon juice, melted better, lemon peel, 1 1/2 teaspoons vanilla and almond extract.

Pour filling into crust.

Bake until filling is golden and set, about 40 minutes.

Cool on rack and then refrigerate until well chilled, about 3 hours.**

Beat remaining 3/4 cup cream, powdered sugar and remaining 3/4 teaspoon vanilla extract in large bowl until stiff peaks form.

Pipe whipped cream around border of pie.

Garnish with lemon slices and serve.

*Dough may be prepared up to 2 days in advance and kept refrigerated. Let dough soften slightly at room temperature before rolling out.

**May be prepared 1 day ahead. Cover and keep refrigerated.

Enjoy the lemon macaroon pie!

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