The Ultimate Lemon Meringue Pie- No Weep

The Ultimate Lemon Meringue Pie - No Weep

9 Preparation Time :

Categories : Pies Fruits

Amount Measure Ingredient -- Preparation Method -- -- --

-- --COOK'S ILLUSTRATED

11/12/94-- Graham Cracker-Coated Shell

1 1/4 c All-purpose flour

1/2 ts Salt

1 tb Sugar

6 tb Unsalted chilled butter -- cut 1/4 pieces 6 tb Unsalted chilled butter -- cut 1/4 pieces 4 tb All-purpose vegetable

Shortening -- chilled

3 tb To 4 T cold wate

1/2 c Graham cracker crumbs

Lemon Filling:

1 c Sugar

1/4 c Cornstarch

1/8 ts Salt

1 1/2 c Cold water

6 lg Egg yolks

1 tb Zest from

1 lemon

1/2 c Juice from

2 or 3 lemons

2 tb Unsalted butter

Meringue Topping:

1 tb Cornstarch

1/4 ts Cream of Tartar

1/2 c Sugar

4 lg Egg whites

1/2 ts Vanilla extract

1. For the pie shell, mix flour, salt, and sugar in

food processor fitted with steel blade. Scatter

butter pieces over flour mixture, tossing to coat

butter with a little of the flour. Cut butter into flour with five 1-second pulses. Add shortening;

continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger

than a small pea, about 1-second pulses. Turn mixture

2. Sprinkle

3 tablespoons cold water over mixture.

Using rubber spatula, fold water into mixture; press

down on dough mixtue with broad side of spatula, fold

water into mixture; press down on dough sticks

together. If dough will not come together, add up to 1

tablespoon more cold water. Shape dough into ball,

then flatten into 4-inch-wide disk. Dust lightly with

flour, wrap in plastic, and refrigerate for 30 minutes

before rolling.

3. Generously spinkle work area with 2 tablespoons

graham cracker crumbs. Place dough on work area.

Scatter a few more crumbs over dough. Roll dough from

center to edges, turning it into a 9-inch disk,

rotating a quarter turn after each stroke and sprinkling additional crumbs underneath and on top as

necessary to coat heavily. Flip dough over, and continue to roll, but not rotate, to form a 13-inch

disk slighly less than 1/8-inch thick.

4. Fold dough in quarters; place dough point in center

of 9-inch Pyrex pie pan. Unfold to cover pan

completely, letting excess dough drape over pan lip.

To fit dough to pan, lift edge of dough with one hand and press dough in pan bottom with other hand; repeat

process around circumference of pan to ensure dough

fits properly and is not stretched. Trim all around,

1/2-inch past lip of pan. Tuck

1/2 inch of overhanging

dough under so folded edge is flush with lip pan;

press to seal. Press thumb and index finger about 1/2-inch apart against outside edge of dough, then use

index finger or knuckle of other hand to poke a dent

on inside edgeof dough through opening created by the

other fingers. Repeat to flute around perimeter of pie

shell.

5. Refrigerate until firm, aout 30 minutes. Prick

1/2-inch intervals; press a doubled 12-inch

square of aluminum foil into pie shell; prick again

and refrigerate a least 30 minutes.

6. Adjust oven rack to lowest position, heat oven to

400 degrees. Bake, checking occasionally for ballooning, until crust is firmly set, about 15

minutes. Reduce oven temperature to 350 degrees,

remove foil, and continue to bake until crust is crisp

and rich brown in color, about 10 minutes longer.

7. For the Filling, mix first four ingredients in a

large, nonreactivve saucepan. Bring mixture to simmer

over medium heat, whisking occasionally at beginning

of the process and more frequently as mixture begins

to thicken. When mixture starts to simmer and turn

translucent, whisk in egg yolks, two at a time. Whisk

in zest, then lemon juice, and finally butter. Bring

mixture to a good simmer, whisking constantly. Remove

from heat, place plastic wrap directly on surface of

filling to keep hot and prevent skin from forming.

8. For the meringue, mix cornstarch with 1/3 cup

water in small saucepan; bring to simmer, whisking

occasionally at beginning and more frequently as

mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Leet cool while

beating egg whites.

9. Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until

frothy. Beat in sugar mixture, 1 tablespoon at a time;

until sugar is incorporated and mixture forms soft

peaks. Add cornstarch mixture, 1 tablespoon at a time;

continue to beat meringue to stiff peaks. Remove

plastic from filling and return to very low heat

during last minute or so of beating meringue (to

ensure filling is hot). MM Norma

Wrenn - - - - - - - - - - - - - - - - - -