Tag Archives: Macaroon

Lemon Macaroon Pie

The is before piping. For this one I wasn't going for presentation. It was really tasty.

Lemon Macaroon Pie before piping. Low quality presentation, high quality taste.

Happy Day-After Thanksgiving:) I hope everyone who wanted to be with family and friends enjoyed their holiday. I wanted to post this earlier than today but didn’t have my to-do list organized well enough to bake the pie until the morning of turkey day.  This is the recipe for a Lemon Macaroon pie. It is attributed to the Bon Appetit Dessert Cookbook by Barbara Fairchild and was done almost to the letter (as best I could). I wanted to do something besides the traditional pie fare, but I baked 3 pumpkin pies too.

The Crust:

1 cup unbleached all-purpose flour

1/2 cup cake flour

t tbsp. sugar

1/2 tsp. salt

8 tbsp. butter

3 tbsp. water

Blend the flour, sugar and salt in a food processor. Add the butter, using on/off turns until the mix resembles a coarse meal. Add the water and blend until moist clumps form. Remove from processor, wrap in plastic wrap and refrigerate for at least one hour.

Set oven to 350F. Place rack in bottom third of oven.

Remove dough from fridge and roll to 12 inch circle. Place in 9 inch pie dish and trim so there’s half-inch of overhang. Fold under and crimp the edges. Or not. I wasn’t in it for presentation at this particular outing. Freeze for 15 minutes.

Remove from freezer, line bottom with foil and add beans or pie weights. Place in oven for 20 minutes or until edges or golden brown. Remove from oven, allow to cool, remove weights and foil. Set aside. Leave oven at temperature.

The Filling:

3 large eggs

2 large egg yolks

1/4 tsp. salt

1 1/4 cups sugar

1 1/4 cups sweetened flake coconut

1/4 cup chilled heavy whipping cream

1/4 cup fresh lemon juice

2 tbsp. melted butter

2 tsp. grated lemon peel

1 1/2 tsp. vanilla extract

1/2 tsp. almond extract

Using an electric mixer, beat the eggs, egg yolks and salt in a large bowl. Add sugar and beat until thick and fluffy. Beat in coconut, whipping cream, lemon juice, lemon peel, butter and vanilla and almond extracts. Pour filling into crust.

Bake until filling is golden and set, about 40 minutes. Remove from oven, cool completely and then chill in fridge until cool. About 3 hours.

The Topping:

3/4 cup heavy whipping cream

2 tsp. powdered sugar

3/4 tsp. vanilla extract

8 thin lemon slices (optional – I didn’t use them)

Using your electric mixer, beat the cream, sugar and vanilla in a small mixing bowl until  stiff peaks form (please note this will take a while, even on whip setting). Fill a pastry bag with a star tip (or plastic bag with corner cut) and pipe around the edges of your pie.

The pie is yummy and the lemon flavor is outstanding. There was one tiny slice left this morning and that was my breakfast. Olivia wants 4 of them for her upcoming 14th birthday. I’ll probably just make 2.

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Filed under Homemade Pie Crust Pies, Lemon Pies, Lots O' Butter Pies, Unique Pies

Pie #32 – Lemon Macaroon Pie

Happy Independence Day! Like any good, upstanding citizen, I spent some dough on stuff. Bought a much-needed mattress from Costco online. We hear it’s nice:) My wife and I look forward to a new mattress.  We roll to the center of the current one nightly, like sleepy little bumper cars. I guess no more pillow tops…

Being that the day  went  spending dough on stuff, I didn’t start until about 7pm. And this weeks pie needs a lot of attention. It won’t be piped until tomorrow morning. This week it’s lemon macaroon pie, courtesy of Bon Apetit Deserts by Barbara Fairchild.

Lemon Macaroon Pie, not as beautiful as it would be in Bon Apetit, but probably just as tasty

The crust!:

1 cup unbleached all-purpose flower

1/2 cup cake flour

1 tbsp. sugar

1/2 tsp. salt

6 tbsp. (1/4 stick) chilled unsalted butter cut into 4 pieces

2 tbsp. chilled non-hydrogenated solid vegetable shortening cut into half-inch pieces

3 tbsp. (or more) ice water

Blend both flours, sugar and salt in food processor. Add butter and shortening; using on/off turns, cut in until mixture resembles a coarse meal. Add 3 tbsp. ice water and process until moist clumps form. Add more water by teaspoon full if  dough is dry.  Gather dough into a ball, flatten into disk and wrap in plastic. Chill at least an hour.

Position rack in bottom third of oven and pre-heat to 350F.  Roll out dough on lightly floured surface  to 13 inches diameter. Transfer to dish. Trim dough to half-inch and fold under. Crimp decoratively and freeze for 15 minutes.

Line crust with foil and fill with dried beans or pie weights (I have pie weights!). Bake until crust is set and edges are pale golden, about 20 minutes. Remove the foil and beans (or weights). Cool completely on rack. Maintain oven temperature.

The filling!:

3 large eggs

2 large egg yolks

1/4 tsp. salt

1 1/4 cups sugar

1 1/4 cups sweetened flaked coconut

1/4 cup chilled heavy whipping cream

1/4 cup fresh lemon juice

2 tbsp. (1/4 stick) unsalted butter, melted

2 tsp. finely grated lemon peel

1 1/2 tsp. vanilla extract

1/2 tsp. almond extract

Using and electric mixer beat the eggs, egg yolks and salt in a large bowl to blend. Add sugar, and beat until mixture is thick and fluffy, about a minute. Beat in coconut, whipping cream, lemon juice, lemon peel, melted butter, and vanilla and almond extracts. Pour into crust.

Bake until filling is golden and set, about 40 minutes. Cool pie completely on rack and then chill until cold, about 3 hours. Note that I’m typing this at 11:45 pm CST. And the pie is still in the oven. I guess, I’ll have a slice for breakfast. I’ll drop in a picture too. Enjoy your Independence Day, however you choose to celebrate!

An update on July 4-Finally got the pie piped with whipped cream and garnished with the lemon slice at around noon. The pie has a good taste of lemon but there’s a heavy texture of coconut that I’m not too crazy about. The crust baked well and thankfully didn’t burn. Pie collars are important:)Coming from a Bon Apetit cookbook, I’m bummed this doesn’t have a bigger lemon pop to the flavor.  It’s average to me. Too bad, considering the amount of time it took to put together. I guess I’ll have to drown my disappointment by going out and looking for a sectional sofa.

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Filed under Homemade Pie Crust Pies, Lemon Pies