Lemon Macaroon Pie

chefs-mate chefs-mate 0 Comments
Servings: 12 servings Difficulty: Advanced
Jump To Recipe Print Recipe
A tangy lemon coconut custard pie in a buttery shortbread crust, topped with whipped cream.
Lemon Macaroon Pie recipe image
Lemon Macaroon Pie recipe image
Print Recipe

Lemon Macaroon Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 220.9

Description

This Lemon Macaroon Pie is a delightful fusion of bright citrus and tropical sweetness. The base is a tender, buttery shortbread crust made with a blend of all-purpose and cake flour, providing a delicate crumb that holds up to the rich filling. The custard itself is a dreamy combination of eggs, sugar, fresh lemon juice, and shredded sweetened coconut, baked until just set and fragrant. It offers a perfect balance of tart and sweet, with a creamy texture that melts in your mouth. Finished with a border of vanilla whipped cream and garnished with thin lemon slices, this dessert is visually stunning and incredibly satisfying. It’s an elegant yet approachable treat perfect for brunches, summer gatherings, or as a special finish to a holiday meal.

Ingredients

Directions

  1. Make the crust: In a food processor, combine the all-purpose flour, cake flour, sugar, and salt. Pulse to blend.
  2. Add the chilled butter and shortening to the processor. Cut in using on/off pulses until the mixture resembles coarse meal.
  3. Add the ice water and process until moist clumps form. If the dough is too dry, add more water by teaspoonfuls.
  4. Gather dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
  5. Position a rack in the bottom third of the oven and preheat to 350°F (175°C).
  6. Roll out the chilled dough on a lightly floured surface into a 12-inch round. Transfer to a 9-inch buttered glass pie dish.
  7. Trim the crust edge, leaving a 1/2-inch overhang. Decoratively crimp the edge. Freeze the crust for 15 minutes.
  8. Line the frozen crust with foil and fill with dried beans or pie weights. Bake until the crust is set and the rim is pale golden, about 20 minutes.
  9. Remove the foil and beans. Cool the crust completely on a wire rack. Maintain the oven temperature.
  10. Make the filling: In a large bowl, beat the eggs, egg yolks, and salt until blended.
  11. Add the sugar and beat until the mixture is thick and fluffy, about 1 minute.
  12. Beat in the shredded coconut, whipping cream, lemon juice, melted butter, lemon peel, vanilla extract, and almond extract until combined.
  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 wire rack, then refrigerate until well chilled, about 3 hours.
  15. Make the topping: In a large bowl, beat the remaining whipping cream, powdered sugar, and remaining 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 12 servings

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.

Keywords: lemon, pie, coconut, custard, dessert, shortbread, crust, whipped cream, baking, tropical, citrus, summer, brunch, eggs, butter, flour, sweet, tart, classic, homemade
Recipe Card powered by WP Delicious