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  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Lemon Cream Meringue Pie

  3. Categories: Pies, Bakery

  4. Yield: 1 servings

  5. Flaky pie dough for a

  6. -1crust pie

  7. -- bout 10 ozs

  8. Filling:

  9. 2 c Milk

  10. 3 md Lemons; (3 to 4)

  11. 1/4 c Cornstarch

  12. 4 Egg yolks

  13. 2 tb Unsalted butter; softened

  14. Meringue topping:

  15. 4 Egg whites

  16. 2/3 c Sugar

  17. 1 pn Salt

  18. 1A16 To make the filling,

  19. combine milk and sugar in a nonreactive saucepan, preferably enameled iron.

  20. Strip the zest from the lemons with a sharp vegetable peeler, making sure

  21. you remove the yellow zest but none of the white pith beneath. If you do

  22. remove some of the white pith, scrape it off the strips of zest with the

  23. point of a paring knife and discard it. Add the zest to the milk and sugar

  24. and bring to a simmer over low heat. Remove from heat and allow to steep

  25. for 5 minutes; remove the strips of zest with a slotted spoon or skimmer

  26. anddiscard them. Squeeze lemons to make 1/2 cup strained juice. Place juice

  27. in a mixing bowl and whisk in cornstarch, then yolks. Return milk and sugar

  28. mixture to a boil over low heat and whisk about a third of the boiling milk

  29. into the lemon juice mixture. Return remaining milk and sugar mixture to a

  30. boil once more and whisk the lemon juice and yolk mixture back into it,

  31. whisking constantly until the filling comes to a boil and thickens. Allow

  32. to boil, whisking constantly, for about 30seconds. Remove from heat, whisk

  33. in butter and pour into a nonreactive bowl. Press plastic wrap against the

  34. 75 degrees.

  35. you prepare the filling in advance, let it come to room temperature before

  36. proceeding.) Set a rack at the middle level of the oven and preheat to 350

  37. degrees. Roll out the dough to make bottom crust and arrange in pan. Chill

  38. crust until firm. To bake the crust, pierce it all over with the tines of a

  39. fork at 1/2inch intervals. Line it with a disk of parchment or wax paper

  40. and fill with cherry stones or dried beans. Bake about 20 minutes, until

  41. lightly colored. Remove paper and beans and continue baking until the crust

  42. is a deep golden brown. Cool crust on a rack. Spread the cooled filling

  43. evenly in the cooled crust. Set a rack at the middle level of the oven and preheat to 400 degrees.To make the meringue bring a small pan of water to a

  44. boil. Lower heat so that watersimmers. Combine egg whites, sugar and salt

  45. in the bowl of the mixer or if you are using a hand whisk another heatproof

  46. bowl. Place bowl over pan of simmering water and whisk gently for about 2

  47. 140 degrees

  48. dissolved. Whip meringue on medium speed until it has cooled and is able to

  49. hold a shape, but it should not be dry. Distribute spoonfuls of the

  50. meringue all over the top of the pie, then use the back of a spoon or a

  51. small offset metal spatula to spread the meringue evenly. It should cover

  52. the top of the pie and touch the edges of the crust all around. Here and there, bring up the surface

  53. 32 of Note

  54. Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z- TVFN (59)

  55. 93B SHARON KLINGER Date:

  56. 11/07 From: TMVM

  57. 08 PM --


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