Lemon Macaroon Pie

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Servings: 8 Difficulty: Advanced
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A tangy, citrus-infused coconut custard pie with a flaky butter crust and whipped cream topping
Lemon Macaroon Pie recipe image
Lemon Macaroon Pie recipe image
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Lemon Macaroon Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 220.9

Description

This Lemon Macaroon Pie is a vibrant and refreshing dessert that balances the bright acidity of fresh lemon juice with the sweet, chewy texture of shredded coconut. The filling is rich and custard-like, set within a tender, flaky butter crust that provides the perfect structural contrast. Topped with lightly sweetened whipped cream and garnished with thin lemon slices, it offers a sophisticated yet home-style appeal. Ideal for summer gatherings, potlucks, or as a show-stopping finale to a family dinner, this pie delivers complex flavors without overwhelming the palate. The combination of vanilla and almond extracts adds depth, making every bite memorable.

Ingredients

Directions

  1. Combine all-purpose flour, cake flour, 1 tablespoon sugar, and 1/2 teaspoon salt in a food processor.
  2. Add chilled butter and shortening to the processor. Pulse on and off until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
  3. Drizzle in 3 tablespoons of ice water and process until moist clumps begin to form. If the dough is too dry, add more water one teaspoon at a time.
  4. Gather the dough into a ball and flatten it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
  5. Preheat oven to 350F (175C) and position the rack in the bottom third of the oven.
  6. Butter a 9-inch glass pie dish. On a lightly floured surface, roll out the chilled dough into a 12-inch round.
  7. Carefully transfer the dough to the prepared pie dish. Trim the edges, leaving a 1/2-inch overhang, and crimp decoratively.
  8. Freeze the crust for 15 minutes. Line with foil and fill with dried beans or pie weights.
  9. Bake the crust until set and the rim is pale golden, about 20 minutes. Remove foil and weights, then let the crust cool completely on a wire rack.
  10. In a large bowl, beat 3 eggs, 2 egg yolks, and 1/4 teaspoon salt until blended.
  11. Add 1 1/4 cups sugar and beat until the mixture is thick and fluffy, about 1 minute.
  12. Beat in the shredded coconut, 1/4 cup of the chilled whipping cream, lemon juice, melted butter, lemon peel, 1 1/2 teaspoons vanilla extract, and almond extract.
  13. Pour the filling into the cooled crust. Bake until the filling is golden and set, about 40 minutes.
  14. Cool the pie on a rack, then refrigerate until well chilled, about 3 hours.
  15. In a separate bowl, beat the remaining 3/4 cup whipping cream, powdered sugar, and remaining 3/4 teaspoon vanilla extract until stiff peaks form.
  16. Pipe or spread the whipped cream around the border of the chilled pie. Garnish with thin lemon slices and serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 220.9kcal
% Daily Value *
Total Fat 8.0g13%
Saturated Fat 4.9g25%
Cholesterol 20.2mg7%
Sodium 1219.6mg51%
Total Carbohydrate 32.8g11%
Dietary Fiber 1.0g4%
Sugars 2.0g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The dough can be prepared up to 2 days in advance. Keep it wrapped and refrigerated. Let it soften slightly at room temperature before rolling.

The assembled pie can be made up to 1 day ahead. Cover and keep refrigerated until ready to add the whipped cream topping.

Ensure the whipping cream is very cold before whipping to achieve stiff peaks.

Keywords: lemon, coconut, pie, custard, dessert, whipped cream, butter crust, citrus, baking, summer dessert, potluck, flaky crust, vanilla, almond extract, chilled
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