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35
flat mixing paddle. While mixing on Speed 3,
slowly add melted butter and mix until crumbs
are fully coated, about 2 minutes. Transfer to a
pie plate and press evenly into bottom and up
the sides of the plate. Use the bottom of a glass
or custard cup to firmly tamp down the bottom of
the crust. Bake until firm to the touch, 8 to 10
minutes.
Remove from oven and cool completely in pan
on a wire rack.
Nutritional analysis per serving (based on 8 servings):
Calories 222 (57% from fat) • carb. 23g • pro. 1g • fat 6g
sat. fat 7g • chol. 23mg • sod. 183mg • calc. 7mg • fiber 1g
Lemon Meringue Pie
An American classic, Lemon Meringue Pie has been
a favorite since the early 19th century. Our version
has a marshmallow-like meringue topping.
Makes one deep-dish pie, 8 to 12 servings
1 Flaky Pastry Dough (page 34), blind
baked and cooled
For the filling:
1½ cups granulated sugar
¼ cup, plus 3 tablespoons cornstarch
1½ cups water
¾ cup fresh lemon juice
7 large egg yolks (reserve whites for
meringue)
5 tablespoons (²⁄
³
stick) unsalted butter,
cut into 1-inch pieces
Zest of 3 lemons
Meringue topping:
7 large egg whites (reserved from eggs)
¾ cup, plus 2 tablespoons granulated
sugar, divided
2 tablespoons water
1 teaspoon cream of tartar
¹⁄8 teaspoon kosher salt
Position the oven rack in the upper third of the
oven. Set the oven to high Broil. Have the
prebaked Flaky Pastry pie crust ready to fill.
Prepare the lemon filling. Place the granulated
sugar and cornstarch in a 2½-quart saucepan
and stir together. Add the water and lemon juice
and stir until smooth. Place over medium heat
and cook until slightly thickened, about 3 to 4
minutes.
Whisk the egg yolks in a separate mixing bowl.
While whisking constantly, add about one half of
the hot liquid to the egg yolks. Stir the now
“tempered” egg yolks into the saucepan together
with the remaining liquid and place over medium
heat. Stirring or whisking constantly, cook until
quite thickened and just beginning to bubble,
about 5 to 6 minutes. Add the butter and stir until
blended. Stir in the zest until completely blended.
Cover until ready to fill pie; keep warm.
Prepare the meringue. Put the egg whites,
2 tablespoons of the granulated sugar, the
2 tablespoons water and the cream of tartar into
the Cuisinart
®
mixing bowl and stir until well
mixed (there should be no lumps of cream of
tartar). Attach the chef’s whisk and whisk on
Speed 3 for 30 seconds. Increase the speed to
Speed 12 and slowly add the remaining ¾ cup of
granulated sugar. Add the salt and whip until the
egg whites form stiff peaks, about 4 minutes.
Spread the hot lemon filling into the prepared pie
shell. Top the filling with the meringue, taking
care to spread the meringue to touch the crust all
the way around. Make decorative swirls and
peaks on the meringue as desired. This makes a
generous, meringue topping – if you prefer, use
less. Broil until lightly browned, about 5 minutes.
Remove from oven and cool on a wire rack for
one hour, then refrigerate for several hours,
uncovered, until completely chilled.
TIPS: When making a Lemon Meringue Pie, it is
important that the filling is hot when topped with
the meringue before broiling to prevent the
meringue from shrinking. This pie is best served
the day it is made.
Nutritional analysis per serving (based on 12 servings):
Calories 393 (38% from fat) • carb. 56g • pro. 5g • fat 17g
sat. fat 10g • chol. 140mg • sod. 105mg • calc. 15mg
fiber 0g
Chocolate Cream Pie
Three layers of chocolate topped with a pile of
whipped cream—what’s not to love?
Makes one 9-inch pie; 12 servings
1 recipe Cookie Crumb Crust (prepared
with chocolate cookie crumbs, page 34)
1 recipe Chocolate Glaze/Ganache
(page 43)
1 recipe Simple Chocolate Mousse
(page 43)
1 recipe Whipped Cream (page 44)
Chocolate curls for garnish
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