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8
RECIPES
High Lemon Meringue Pie
Mile high to rival the classic in any great American diner.
In our version, the meringue is browned and resembles a perfectly
toasted marshmallow on top of bright, lemony curd.
Makes one 9-inch pie (8 servings)
One flaky, pastry crust, blind baked*
Lemon Filling:
1 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons unbleached, all-purpose flour
¾ cup water
5 large egg yolks, lightly beaten
3 tablespoons unsalted butter, cut into ½-inch pieces
zest of 2 medium lemons
½ cup fresh lemon juice, from about 2 to 3 medium lemons
Meringue Topping:
1 tablespoon cornstarch dissolved in ¼ cup boiling water
6 large egg whites
1 cup granulated sugar
1 teaspoon cream of tartar
1
/8 teaspoon salt
1 teaspoon pure vanilla extract
1.
Preheat oven to 325°F with the rack in the middle position. Have the prebaked
pastry crust ready to fill.
2. To make the lemon filling, combine the granulated sugar, cornstarch and
flour in a medium saucepan. Add the water and whisk until smooth. Bring
the mixture to a boil over medium heat and cook for one minute. Mixture
will thicken.
3. Whisking constantly, add about one half of the hot mixture to the lightly
beaten egg yolks. This is called “tempering the mixture.” Then whisk the
tempered egg yolks into the rest of the hot mixture; continue to cook over
medium heat until thickened and just beginning to bubble, about 3 to 4
minutes.
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