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Lemon Meringue Pie

1 1/4 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoon unsalted chilled butter; cut into 1/4 pieces
6 tablespoon unsalted chilled butter; cut into 1/4 pieces
4 tablespoon all-purpose vegetable shortening; chilled
3 to 4 tablespoons cold water
1/2 cup graham cracker crumbs

1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/2 cup cold water
6 egg yolks
1 tablespoon zest from 1 lemon
1/2 cup juice from 2 or 3 lemons
2 tablespoon unsalted butter

1 tablespoon cornstarch
1/4 teaspoon cream of tartar
1/2 cup sugar
4 egg whites
1/2 teaspoon vanilla extract

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 into medium bowl.

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.

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.

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.

Refrigerate until firm, aout 30 minutes. Prick shell at 1/2-inch
intervals; press a doubled 12-inch square of aluminum foil into
pie shell; prick again and refrigerate a least 30 minutes.

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.

For the filling, mix first four ingredients in a large, nonreactive
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.

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.

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).

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