Lemon Macaroon Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lemon Macaroon Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Lemon Macaroon Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• -----crust-----
• 1 c All-purpose flour
• 1/3 c Cake flour
• 1 tb Sugar
• 1/2 ts Salt
• 3/4 Unsalted butter, chilled;
• -cut into 4 pieces
• 2 tb Vegetable shortening
• -(solid), chilled -- cut int
• 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 ozs)
• 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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

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

Step 2: Technique & Execution

Add 3 tablespoons ice water and process until moist clumps form

Step 3: Technique & Execution

If dough is too dry, add more water and refrigerate 1 hour. (Can be prepared 2 days ahead

Step 4: Technique & Execution

Keep refrigerated. (Let dough soften slightly at room temperature before rolling out.) Position rack in bottom third of oven; preheat oven to 350F

Step 5: Technique & Execution

Butter 9-inch diameter glass pie dish

Step 6: Technique & Execution

Roll out dough on lightly floured work surface to 12-inch round