Wednesday, September 15, 2010
Lemon Meringue Pie
Use your favorite Pie Crust Recipe. Make enough for a single-crust 9- to 10-inch pie
Preheat oven to 400°F.
Line shell with parchment paper and fill with rice or pie weights.
Bake shell in middle of oven 10 minutes.
Remove paper and rice carefully and bake shell until golden, about 12 minutes more. Cool shell in pie plate on a rack.
Lower oven temperature to 350°F.
1 cup sugar
7 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup milk
4 large egg yolks
1 tablespoon unsalted butter
1/2 cup fresh lemon juice
2 teaspoons freshly grated lemon zest
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
Prep and measure out all ingredients as things go quickly once you get started.
In a heavy saucepan (w/ no heat) whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved.
In a bowl whisk together egg yolks.
Cook milk mixture over moderate heat, whisking, until it comes to a boil and feels "dangerously thick".
Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture.
Simmer mixture, whisking, 3 minutes or long enough until it's thick again.
Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap.
In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks.
Beat in sugar in a slow stream, beating until meringue just holds stiff peaks.
Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry.
Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.
Let cool for about two hours and then refrigerate.