Post by chief_cook2 on Apr 7, 2006 8:30:38 GMT -6
Mile High Lemon Meringue Pie
1 9" Pre-Baked Pie Crust
Lemon Filling Ingredients:
1-Cup Sugar
1/4-Cup Cornstarch
1/8 tsp. Salt
1-1/2 Cups Cold water
6 each Large egg yolks
1 Tbs. Zest from one lemon
1/2 Cup Juice from 2 or 3 lemons
2 Tbs. Unsalted butter
Meringue Topping Ingredients:
1 Tbs. Cornstarch
1/4 tsp. Cream of tartar
1/2-Cup Sugar
4 each Large egg whites
1/2 tsp. Vanilla extract
Filling Method:
Combine sugar, cornstarch, salt, and water in a saucepan (not
aluminum).
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, the 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.
Meringue Method:
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. Let cool while beating egg whites. Heat oven to 325
degrees. Mix cream of tartar and sugar together. Beat egg whites and
vanilla until frothy by hand or with an electric mixer on high in a
bowl. 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 form filling and return to very low heat during the last
minute or so of beating meringue (to ensure filling is hot).
Pie Method:
Pour filling into the pre-baked pie shell. Using a rubber spatula,
immediately distribute meringue evenly around edge then center of pie
to keep it from sinking into filling. Make sure meringue attaches to
piecrust to prevent shrinking. Use spoon to create peaks all over
meringue.
Bake pie until meringue is golden brown, about 20 minutes. Transfer to
wire rack and cool to room temperature. Serves 8-10
1 9" Pre-Baked Pie Crust
Lemon Filling Ingredients:
1-Cup Sugar
1/4-Cup Cornstarch
1/8 tsp. Salt
1-1/2 Cups Cold water
6 each Large egg yolks
1 Tbs. Zest from one lemon
1/2 Cup Juice from 2 or 3 lemons
2 Tbs. Unsalted butter
Meringue Topping Ingredients:
1 Tbs. Cornstarch
1/4 tsp. Cream of tartar
1/2-Cup Sugar
4 each Large egg whites
1/2 tsp. Vanilla extract
Filling Method:
Combine sugar, cornstarch, salt, and water in a saucepan (not
aluminum).
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, the 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.
Meringue Method:
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. Let cool while beating egg whites. Heat oven to 325
degrees. Mix cream of tartar and sugar together. Beat egg whites and
vanilla until frothy by hand or with an electric mixer on high in a
bowl. 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 form filling and return to very low heat during the last
minute or so of beating meringue (to ensure filling is hot).
Pie Method:
Pour filling into the pre-baked pie shell. Using a rubber spatula,
immediately distribute meringue evenly around edge then center of pie
to keep it from sinking into filling. Make sure meringue attaches to
piecrust to prevent shrinking. Use spoon to create peaks all over
meringue.
Bake pie until meringue is golden brown, about 20 minutes. Transfer to
wire rack and cool to room temperature. Serves 8-10