*  Exported from  MasterCook  *
 
                             LEMON MACAROON PIE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies                             Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Crust-----
    1       c            All-Purpose Flour
      1/3   c            Cake Flour
    1       tb           Sugar
      1/2   ts           Salt
      3/4                Stick Unsalted Butter,
                         Chilled -- cut into 4
                         Pieces
    2       tb           Vegetable Shortening (Solid)
                         Chilled -- cut into pieces
    3       tb           Ice Water -- (or more)
                         Filling-----
    3       lg           Eggs
    2       lg           Egg Yolks
      1/4   ts           Salt
    1 1/4   c            Sugar
    1 1/4   c            Shredded Sweetened Coconut
                         (about 5 ounces)
    1       c            Whipping Cream -- chilled
      1/4   c            Fresh Lemon Juice
    2       tb           Unsalted Butter -- melted
    2       ts           Grated Lemon Peel
    2 1/4   ts           Vanilla Extract
      1/2   ts           Almond Extract
    2       ts           Powdered Sugar
    8                    Thin Lemon Slices
 
   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
   350F.  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 overheang.  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 and 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 butter, lemon
   peel, 1 and 1/2 teaspoons vanilla and almond extract.
   
   Poor 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.
   
   Serves 8.
   
   Recipe By     : pamram@bev.  net (Pam Ramsey)
  
 
 
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