*  Exported from  MasterCook  *
 
                          LEMON CREAM MERINGUE PIE
 
 Recipe By     : BAKERS' DOZEN (NICK MALGIERI) SHOW #1A16
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Flaky Pie Dough for a 1crust pie -- about 10 ounces
                         Filling:
    2      cups          milk
      2/3  cup           sugar
    3      medium        lemons -- (3 to 4)
      1/4  cup           cornstarch
    4                    egg yolks
    2      tablespoons   unsalted butter -- softened
                         Meringue topping:
    4                    egg whites
      2/3  cup           sugar
    1      Pinch         salt
 
 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 surface of
 the filling and chill until it
 is approximately 75 degrees. (If 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 minutes, until egg whites are hot (about 140 degrees) and sugar has
 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 of
 the meringue so that it is
 swirled. Place the pie on a cookie sheet and bake for about 5 to 10 minutes,
 until the meringue is
 colored evenly. Cool on a rack.
 Yield: One 9 inch pie
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving