Lemon Cream Meringue Pie

Title: Lemon Cream Meringue Pie

Categories: Pies, Bakery

Yield: 1 servings

Flaky pie dough for a

-1crust pie

-- bout 10 ozs

Filling:

2 c Milk

3 md Lemons; (3 to 4)

1/4 c Cornstarch

4 Egg yolks

2 tb Unsalted butter; softened

Meringue topping:

4 Egg whites

2/3 c Sugar

1 pn Salt

1A16 To make the filling,

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

75 degrees.

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

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

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

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

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

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

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

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

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

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

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

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

140 degrees

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

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

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

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

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

32 of Note

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

93B SHARON KLINGER Date:

11/07 From: TMVM

08 PM --