There are a few things I like to take advantage of in summer besides frozen margaritas: peaches, corn, and lemons. If I could make a peach corn lemon sugar masterpiece I would, but I haven’t had that many margaritas.
One of my favorite things to eat in the summer is lemon bars, and one of my favorite things I like to listen to lately is reggae. So in the spirit of eating things that will ensure you’ll never actually be able to squeeze your chunk monster body into a swimsuit, I bring you the very tropical-inspired Lemon Macaroon Pie!
Now I know 70% of you are thinking: “Ew. Coconut.” But trust me, you’ll like this coconut, deliciously wrapped up in a creamy lemon pie body with a sugary lemon bar-esque top. This pie has all kinds of little hidden flavor gems-like almond extract, citrus preserves, and vanilla whipped cream-and the crust really does melt in your mouth.
I’m not going to lie. I tried on last summer’s bikini while listening to Bob Marley…then I ate a piece of pie to forget the whole experience.
Bikini: 0. Pie: 1.
[Slightly adapted from Bon Appétit Desserts. Makes a 9-inch pie. *Note: If you want to serve the pie the day of, you’ll need to start EARLY in the morning.]
- Dough blender or food processor
- Pie weights or beans
- Electric mixer
- 9-inch pie dish
- Pastry brush [optional]
- Large star piping tip [optional]
- Sifter [optional]
- 1 cup unbleached flour
- 1/3 cup cake flour
- 1 Tbl. sugar
- 1/2 tsp. salt
- 6 Tbl. chilled unsalted butter, cut into small pieces
- 2 Tbl. CHILLED non-hydrogenated solid veggie shortening, cut into small pieces
- 3 Tbl. + more ice water
- 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 Tbl. unsalted butter, melted
- 2 Tbl. finely grated lemon peel
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 3/4 cup heavy whipping cream
- 2 tsp. powdered sugar + 1/4 cup
- 3/4 tsp. vanilla extract [I like to use clear vanilla to keep the whipped cream super white]
- Thin slice of lemon
- 1/4 cup marmalade
Make the crust: Blend both flours, sugar, and salt with fork or food processor. Add butter and shortening and use a dough blender or food processor until mixture resembles coarse meal. Add 3 Tbl. ice water and blend with disposable glove-covered hands or processor until moist clumps form, adding more water if it’s too dry. Gather dough into a ball, flatten into a disk and wrap in plastic wrap. Chill at least 1 hour. [Can be made 2 days ahead. Keep chilled. Let soften slightly at rm. temp. before rolling out.]
Bake the crust: Position oven rack in bottom third of oven. Preheat to 350 degrees. Butter a 9-inch glass or ceramic pie dish. Roll out dough on lightly floured surface to 12-inch round. Transfer to prepared dish and trim the dough [either you can trim the overhang to 1/2 inch, then fold under and crimp; or you can trim the dough, save the scraps, re-roll out and make little cut-out decorations like I did].
Line the crust with foil and fill with pie weights or beans. Bake until set and edge is pale golden, about 20 min. Remove foil and weights and cool crust completely in dish on a rack. *Maintain oven temp. and rack position!
Make the filling: Using an electric mixer, beat the eggs, yolks and salt in a large bowl to blend. Add sugar and beat until mixture is thick and fluffy-about 2 min. Beat in coconut, whipping cream, lemon juice, melted butter, lemon peel, and vanilla and almond extracts. Pour filling into crust.
Bake until filling is golden and set, about 30-40 min. Cool pie completely on rack, then chill until cold, about 3 hours. [Can be made 1 day ahead. Cover and keep chilled.]
In a large bowl, beat the cream, powdered sugar, and vanilla until STIFF peaks form. Fill a pastry bag fitted with a large star tip with whipped cream and pipe around the border of the pie.
Garnish the center with a large lemon slice. Brush slice with marmalade.