Lemon Macaroon Pie Food

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

CLASSIC LEMON MERINGUE PIE

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

LEMON MACAROON CHICKS

Steps:

• Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
• Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency.
• Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets. Repeat with the rest of the mix. Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes.
• Meanwhile, cut the jelly beans in half lengthwise and set aside.
• Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes.
• Take one of the jelly bean halves and pinch an end to make a pointed beak. Hold the point, shiny-side up, and push the rounded end into the side of a macaroon. Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes. Repeat with the rest of the macaroons and serve.

LEMON MACAROON TARTLETS

Steps:

• Place egg in small bowl and set aside.
• Combine sugar, cornstarch and lemon rind in a saucepan; stir well.
• Slowly add water& lemon juice stirring with a whisk until blended.
• Bring to a boil over medium heat and stirring constantly cook one minute.
• Stir one quarter of hot lemon mixture into the beaten egg, add this to remaining lemon mixture, stir constantly.
• Cook over medium heat 1 minute or until thickened, stirring constantly.
• Pour mixture into a bowl; stir in coloring, if desired.
• Place plastic wrap on surface and chill.
• Spoon 1 tablespoon plus 1 teaspoon lemon filling into each Macaroon Tart Shell.
• Top with 2 teaspoons whipped topping and sprinkle with 1/2 teaspoon toasted coconut.
• MACAROON TART SHELLS:.
• Combine all ingredients (except spray) in a bowl; stir well.
• Divide evenly among 12 muffin cups coated with cooking spray.
• Press mixture into bottom and up sides of cups.
• Bake at 400°F for 15 minutes or until edges are browned.
• Cool 2 minutes on a wire rack.
• Remove from pan and cool completely on wire rack.

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.

CHEWY MACAROON PIE

Steps:

• Preheat oven TO 375°.
• Beat egg yolks and salt together.
• Add sugar, 1/2 cup at a time, until blended.
• Beat in milk, butter, lemon juice and almond extract.
• Beat egg whites until stiff.
• Fold beaten egg whites and coconut into egg yolk mixture.
• Pour filling into pie crust shell.
• Bake for 30 minutes or until knife inserted near rim comes out clean.
• Cool.
• A mouthwatering pie for coconut lovers that separates into a macaroon crust and creamy filling as it bakes.