MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Meringue Pie
Categories: Pies, Desserts, Pastry, Citrus
Yield: 6 Servings

MMMMM----------------------------PIE---------------------------------
Pastry dough
5 lg Egg yolks
1 1/4 c Sugar
1/4 c Cornstarch
1/4 ts Salt
1 1/4 c Water
1/4 c Whole milk
1 tb Grated lemon zest
1/2 c Fresh lemon juice
2 tb Unsalted butter; in
Tablespoons

MMMMM--------------------------MERINGUE-------------------------------
5 lg Egg whites; room temp 30
Minutes
1/2 ts Cream of tartar
1/8 ts Salt
3/4 Superfine granulated sugar

This grand old American dessert is enormously popular down
South for its clear, true sweetness (saved by the edginess
of lemon) and its masterful contrast of textures. And
somehow it is showstopping (think beauty pageant) and homey
(think Aunt Bee) simultaneously.

MAKE PIE SHELL: Preheat oven to 375?F/190?C with rack in
middle.

Roll out dough on a lightly floured surface with a lightly
floured rolling pin into a 13-inch round, then fit into a
9" pie plate (4 cup capacity). Trim edge, leaving a 1/2"
overhang, then crimp decoratively. Lightly prick shell all
over with a fork, then chill 30 minutes.Line shell with
foil and fill with pie weights or raw rice. Bake until
side is set and edge is pale golden, about 20 minutes.
Carefully remove weights and foil and bake shell until
bottom and side are golden, about 20 minutes more. Remove
from oven and reduce temperature to 350?F/175?C.

MAKE FILLING: Whisk together yolks in a small bowl. Whisk
together sugar, cornstarch, and salt in a heavy medium
saucepan. Gradually add water and milk, whisking until
smooth. Bring to a boil over medium heat, whisking
frequently as mixture begins to thicken. Remove from heat
and gradually whisk about 1 cup milk mixture into yolks,
then whisk yolk mixture into remaining milk mixture. Add
lemon zest and juice and simmer, whisking constantly, 3
minutes. Remove from heat and whisk in butter until
incorporated. Cover surface with wax paper to keep hot.

MAKE MERINGUE: Beat whites with cream of tartar and salt
using an electric mixer at medium speed until they hold
soft peaks. Increase speed to high and add superfine
sugar, 1 tablespoon at a time, beating until meringue just
holds stiff, glossy peaks.

ASSEMBLE AND BAKE PIE: Pour hot filling into warm pie
shell and gently shake to smooth top. Spread meringue
decoratively over hot filling, covering filling
completely.

Immediately bake until meringue is golden-brown, about 15
minutes.

Cool completely on a rack, 2 to 3 hours. Cut with a serrated
knife dipped in cold water.

COOKS' NOTES:

* Pie shell can be baked 1 day ahead and cooled completely,
then kept, loosely covered, at room temperature.

* Lemon meringue pie is best the day it is made but keeps,
covered and chilled, 2 days.

Lillian Chou

Makes 8 servings

Gourmet | January 2008

Meal Master Format by Dave Drum - 26 February 2008

Uncle Dirty Dave's Archives

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