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LOCATION: Recipes >> Lemon Meringue Pie >> Lemon Meringue 17

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Serves 8 to 10

All-purpose flour, for dusting
1/2 recipe Pate Brisee (follows)
1 large egg
2 tablespoons heavy cream

1/3 cup cornstarch
1/3 cup sifted cake flour
1/4 teaspoon salt
1/4 cup sugar
5 large egg yolks, lightly beaten
1/2 cup fresh lemon juice
2 tablespoons lemon rind
4 tablespoons unsalted butter, cut into small pieces

7 large egg whites
3/4 cup sugar
1/4 teaspoon salt

Heat oven to 400. On a lightly floured surface, roll out dough to
a thickness of 1/8 inch, and use to line a 9-inch pie tin. Crimp
the edges decoratively. Chill until firm. In a small bowl, whisk
together egg yolk and cream to make a glaze. Prick the bottom of
the shell with a fork, brush the top edges with the glaze, and line
with parchment paper. Weight the shell with pie weights or dried
beans, and bake until the edges begin to brown, 10 to 15 minutes.
Remove paper and weights; continue baking until golden brown, 7 to
10 minutes more. Let cool.

To make filling, combine cornstarch, cake flour, salt, and sugar
in a medium nonreactive saucepan over medium heat. Gradually add
2 cups cold water. Bring the mixture to a boil, whisking constantly,
about 4 minutes. Remove the pan from heat. Temper egg yolks by
beating a small amount of hot mixture into the yolks before adding
them to pan. Cook over low heat for 5 minutes.

Remove the pan from heat, and whisk in the lemon juice and rind.
Add the butter one piece at a time. Pour the mixture into a large
bowl, and let cool. Pour the filling into the cooled shell and
refrigerate, covered with aluminum foil, until firm, about 1 hour.

To make the meringue, combine egg whites, sugar, and salt in a
heat-proof bowl. Set over a pan of simmering water; beat until warm
and sugar is dissolved. Remove bowl from heat; whip into stiff
peaks. Spread the meringue over pie so that it touches crust all
around. Broil until brown, about 2 minutes, watching constantly.
Serve at room temperature.

Pate Brisee (PIE DOUGH)
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar.
Add butter, and process until the mixture resembles coarse meal,
8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through
feed tube. Pulse until dough holds together without being wet or
sticky; be careful not to process more than 30 seconds. To test,
squeeze a small amount together: If it is crumbly, add more ice
water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disk,
and wrap in plastic. Transfer to the refrigerator, and chill at
least 1 hour. Dough may be stored, frozen, up to 1 month.


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