Recipe - Lemon Macaroon Pie

Crust
1 cup AllPurpose Flour
1/3 cup Cake Flour
1 tablespoon Sugar
One half teaspoon Salt
Three fourths Stick Unsalted Butter,
Chilled cut into 4
Pieces
2 tablespoon Vegetable Shortening (Solid)
Chilled cut into pieces
3 tablespoon Ice Water (or more)
Filling
3 lg Eggs
2 lg Egg Yolks
One fourth teaspoon Salt
1 One fourth cup Sugar
1 One fourth cup Shredded Sweetened Coconut
(about 5 ounces)
1 cup Whipping Cream chilled
One fourth cup Fresh Lemon Juice
2 tablespoon Unsalted Butter melted
2 teaspoon Grated Lemon Peel
2 One fourth teaspoon Vanilla Extract
One half teaspoon Almond Extract
2 teaspoon 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 9inch
diameter glass pie dish. Roll out dough on lightly floured work surface to
12inch round. Transfer to prepared dish. Trim crust edge, leaving
1/2inch 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 One fourth cups sugar and beat until mixture is thick
and fluffy, about 1 minute. Beat in coconut, One fourth cup chilled whipping
cream, lemon juice, melted butter, lemon peel, 1 and One half 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 Three fourths cup cream, powdered sugar and remaining Three fourths 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini