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DESSERTS- PIES & CRUSTS:
Lemon Macaroon Pie
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Lemon
Macaroon Pie |
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Lemon and coconut
are a fabulous blend...
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CRUST: |
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1
cup |
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flour |
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1/3
cup |
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cake
flour |
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1
Tbs |
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granulated sugar |
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½
tsp |
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salt |
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6
Tbs |
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unsalted butter |
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2
Tbs |
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chilled shortening |
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3
Tbs |
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ice
water (or more, if needed)
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FILLING: |
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3
large |
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eggs |
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2
large |
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egg
yolks |
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¼
tsp |
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salt |
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1 ¼
cups |
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granulated sugar |
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1 ¼
cups |
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shredded coconut |
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¼
cup |
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whipping cream |
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¼
cup |
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lemon juice |
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2
Tbs |
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unsalted butter, melted |
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1 ½
tsp |
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vanilla extract |
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½
tsp |
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almond extract |
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1 |
Preheat oven
to 350 degrees F. |
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2 |
To make
crust, mix together all crust ingredients
(except water) in a food processor until mixture
resembles a course meal. Add water and process
to form dough. Form ball, flatten it into a
disk. Refrigerate dough is firm. |
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3 |
When dough
is firm, roll out and place in a 9" pie dish.
Flute edges. Line with foil and add pie weights.
Bake 20 minutes. Cool completely but maintain
oven temperature. |
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4 |
To make
filling, mix together eggs, yolks, salt and
sugar until fluffy. Beat in remaining
ingredients and mix well. Pour into crust. Bake
until golden and set, approximately 40 minutes. |
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5 |
Refrigerate
after cooking for at least 3 hours. |
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Servings: 12 |
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Cooking Tips |
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*Top with fresh
whipped cream and lemon slices...
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