Tuesday, April 20, 2010
Lemon Meringue Pie :)
this is a pie recipe for a lemon meringue pie. it was pretty decent, I really like the lemony filling! I'm not a huge fan of soft meringues (I love the hard ones..haha), so i would scrape off the meringue stuff. The crust was interesting. I didn't follow the recipe, and instead used animal crackers and stale graham crackers. That didn't really work. The crust was on the chewy side, and I probably should've toasted the crackers before pulverizing them and adding the butter. Maybe the filling leaked into it or something... hmm..well anyways this is the recipe for a tangy dessert...:
Recipe for Lemon Meringue pie -epicurious
Lemon Meringue Pie
yield: Makes one 9- to 10-inch single crust pie
* 1 recipe Pastry Dough for a single-crust 9- to 10-inch pie
* raw rice or pie weights for weighting shell
* 1 cup sugar
* 5 tablespoons cornstarch
* 1/4 teaspoon salt
* 1 cup water
* 1/2 cup milk
* 4 large egg yolks
* 1 tablespoon unsalted butter
* 1/2 cup fresh lemon juice
* 2 teaspoons freshly grated lemon zest
* 4 large egg whites
* 1/4 teaspoon cream of tartar
* 1/2 cup sugar
On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round, (about 1/8 inch thick) and fit into a 9-inch (1-quart) pie plate. Trim edge of dough, leaving a 1/2-inch overhang, and crimp edge decoratively. Prick shell in several places with a fork and chill, covered, 30 minutes.
Preheat oven to 400°F.
Line shell with wax paper and fill with rice or pie weights. Bake shell in middle of oven 10 minutes. Remove paper and rice carefully and bake shell until golden, about 12 minutes more. Cool shell in pie plate on a rack.
Lower oven temperature to 350°F.
In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved. In a bowl whisk together egg yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture. Simmer mixture, whisking, 3 minutes. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap.
In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks.
Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.