Best 3 Lemon Macaroon Pie Recipes

LEMON MASCARPONE CREAM PIE

Steps:

• Grease an 8 or 9 inch pie pan and preheat oven to 325°F (163°C). 2
• . Combine graham cracker crumbs, sugar and melted butter in a medium bowl and mix until combined.
• . Press the crumb mixture evenly into the bottom and up the sides of the pie pan, then bake for 8-10 minutes. Set aside to cool.
• . In a medium bowl combine the sweetened condensed milk, lemon juice and lemon zest then set aside.
• . In another large bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until very stiff peaks form.
• . Add the mascarpone cheese to the whipped cream and whip on medium speed just until combined, then continue gently folding together until well combined.
• . Add about 1/3 of the lemon mixture to the whipped cream and gently fold to combine.
• . Add the remaining lemon mixture and gently fold to combine.
• . Add a little yellow icing color or food coloring, if desired.
• 0. Add the filling mixture to the cooled pie crust and refrigerate until firm, 4-5 hours.
• 1. To make the lemon whipped cream, add all four ingredients to a mixer bowl and whip until stiff peaks form.
• 2. Top the pie with some lemon slices and mint leaves and pipe swirls of whipped cream around the edge.
• 3. Refrigerate until ready to serve.

LEMON MACAROON PIE

Steps:

• For Crust:
• Mix flour, cake flour, 1 tablespoon sugar and salt in processor. Add chilled butter and shortening and cut in, using on/off turns, until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form. If dough is too dry, add more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.)
• Position rack in bottom third of oven; preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Roll out dough on lightly floured work surface to 12-inch round. Transfer to prepared dish. Trim crust edge, leaving 1/2-inch overhang. Decoratively crimp overhang. Freeze 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.
• For Filling:
• Using electric mixer, beat eggs, egg yolks and salt in large bowl to blend. Add 1 1/4 cups sugar and beat until mixture is thick and fluffy, about 1 minute. Beat 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. Refrigerate until well chilled, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• 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.

COCONUT MACAROON PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat eggs, milk, melted butter, extract and salt until blended. Stir in flour. Reserve 1/2 cup coconut; stir remaining coconut into egg mixture. Transfer to pie crust. Sprinkle with reserved coconut., Bake on a lower oven rack until golden brown and filling is set, 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.