Best 7 Lemon Macaroon Pie Recipes

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Indulge in the delightful experience of creating a scrumptious lemon macaroon pie, a timeless classic dessert that tantalizes taste buds with its harmonious blend of tangy citrus and sweet, chewy macaroons. With its golden-brown crust, velvety lemon filling, and irresistibly chewy macaroon topping, this pie is sure to become a treasured favorite among family and friends. Embark on a culinary adventure as we guide you through the steps of crafting this delectable treat, ensuring a perfect balance of flavors and textures that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Provided by Emilie S.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

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.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g

MAGIC LEMON PIE



Magic Lemon Pie image

Lemon Meringue Pie using sweetened condensed milk and bottled lemon juice.

Provided by JANE HUEY

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
½ cup lemon juice
1 (14 ounce) can sweetened condensed milk
2 eggs, separated
¼ teaspoon cream of tartar
4 tablespoons white sugar

Steps:

  • Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
  • In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
  • Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

Nutrition Facts : Calories 351 calories, Carbohydrate 53.9 g, Cholesterol 63.2 mg, Fat 12.9 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 4.6 g, Sodium 250.5 mg, Sugar 44.8 g

CLASSIC LEMON MERINGUE PIE



Classic Lemon Meringue Pie image

This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. -Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 20

1-1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 to 3 tablespoons cold water
FILLING:
1-1/4 cups sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups water
3 large egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons grated lemon zest
1/3 cup lemon juice
MERINGUE:
1/2 cup sugar, divided
1 tablespoon cornstarch
1/2 cup cold water
4 large egg whites
3/4 teaspoon vanilla extract

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.

Nutrition Facts : Calories 444 calories, Fat 17g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 282mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON MACAROONS



Lemon Macaroons image

Provided by Alex Guarnaschelli

Categories     dessert

Time 38m

Yield 30 macaroons

Number Of Ingredients 7

2 1/2 cups powdered sugar
2 cups almond flour
1 vanilla bean, scraped
5 egg whites
1/2 teaspoon cream of tartar
1 lemon, zested
Nonstick spray

Steps:

  • These cookies are light and fun to make. They can be a great fall or winter addition to some chocolate treats.
  • Preheat the oven to 200 degrees F. In a medium bowl, sift together the powdered sugar and almond flour.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the 5 egg whites for 1 minute to combine. Add the cream of tartar and continue beating the whites on high speed until soft peaks form, 3 to 5 minutes. Add the scraped vanilla bean seeds and continue beating until it is fully incorporated and the whites are glossy, 2 to 3 minutes. Remove the bowl from the mixer and use a rubber spatula to gently fold in the lemon zest and the powdered sugar mixture.
  • Coat 1 or 2 large baking sheets with a layer of parchment paper. Spray the paper with a thin layer of nonstick spray. Put heaping teaspoonfuls of the batter about 2-inches apart on the tray(s). Take care to leave the space between each mound because this batter spreads as it bakes.
  • Put the tray in the center of the oven and bake for 8 minutes, then raise the temperature to 375 degrees F and bake until the cookies are golden brown around the edges and form a nice shell-like exterior, about 10 to 12 minutes. Remove from the oven and allow them to cool for a few minutes before gingerly removing them from the tray with an offset spatula. Take care! They can stick to the paper.

LEMON MACAROON PIE



Lemon Macaroon Pie image

Categories     Milk/Cream     Food Processor     Mixer     Egg     Dessert     Bake     Lemon     Coconut     Spring     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 22

Crust
1 cup all purpose flour
1/3 cup cake flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 4 pieces
2 tablespoons chilled solid vegetable shortening, cut into pieces
3 tablespoons (or more) ice water
Filling
3 large eggs
2 large egg yolks
1/4 teaspoon salt
1 1/4 cups sugar
1 1/4 cups shredded sweetened coconut (about 5 ounces)
1 cup chilled whipping cream
1/4 cup fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter, melted
2 teaspoons grated lemon peel
2 1/4 teaspoons vanilla extract
1/2 teaspoon almond extract
2 teaspoons powdered sugar
8 thin lemon slices

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.

LEMON MACAROON CHICKS



Lemon Macaroon Chicks image

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield about 30 chicks

Number Of Ingredients 6

One 14-ounce bag sweetened coconut flakes
1/4 cup prepared lemon curd
4 large egg whites
Pinch fine salt
15 small orange and/or yellow jelly beans
60 mini chocolate chips (about 2 tablespoons)

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.

WORLD'S BEST LEMON PIE



World's Best Lemon Pie image

Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 14

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

Steps:

  • In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

Tips:

  • Use Fresh Lemon Zest: Fresh lemon zest provides a brighter, more intense lemon flavor compared to bottled or dried zest. Grate the zest directly from a lemon using a microplane or zester.
  • Don't Overmix the Macaroon Filling: Overmixing the macaroon filling can result in a tough, dense texture. Mix the egg whites until they are stiff but not dry, and fold the remaining ingredients gently to avoid deflating the egg whites.
  • Chill the Pie Before Serving: Chilling the pie before serving allows the filling to set and firm up, resulting in a cleaner slice and a more enjoyable eating experience.
  • Serve with Fresh Berries or Whipped Cream: Fresh berries or whipped cream add a refreshing sweetness and creaminess that complement the tangy lemon flavor of the pie.

Conclusion:

The combination of a creamy macaroon filling, a tangy lemon curd, and a flaky graham cracker crust makes this Lemon Macaroon Pie an irresistible treat. With its bright citrus flavor and delightful texture, this pie is perfect for any occasion. Whether you're hosting a special gathering or simply looking for a sweet treat to enjoy at home, this Lemon Macaroon Pie is sure to be a hit. So gather your ingredients and give this recipe a try – you won't be disappointed!

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