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9
4. Remove the hot egg mixture from the stove and stir in the butter until fully
incorporated. Stir in the lemon zest and juice.
5. Pour the lemon filling into the prepared pastry crust. Bake until just set,
about 15 minutes. Allow to fully cool to room temperature before topping
with meringue.
6. To make the meringue, place the egg whites, granulated sugar and the
cream of tartar in a mixing bowl; stir until smooth. Place mixing bowl with
egg white mixture over a double boiler and stir constantly with a spotlessly
clean rubber spatula until the mixture is warm and thickened.
7. Using a Cuisinart
®
Hand Mixer or Cuisinart
®
Stand Mixer fitted with the
chef’s whisk, whisk the egg white mixture on medium-low speed for one
minute; slowly add in the cornstarch mixture. Gradually increase speed to
high. When medium peaks start to form, add the salt and vanilla and whip
until the egg whites form stiff peaks, about 4 minutes.
8. Top the cooled filling with the meringue, spreading delicately to the edges
and being careful to not deflate. Make decorative swirls and peaks on the
meringue as desired.
9. Using the Cuisinart
®
Cooking Torch, brown the top of the meringue in
quick and short, back and forth motions. Allow pie to cool and then
refrigerate, uncovered, until chilled, about 2 to 3 hours.
*To blind bake your pastry crust, preheat oven to 350°F with the rack in the
middle position. Press a piece of foil over your rolled-out pastry crust set in a
9-inch pie dish. Fill the foil-covered pie dish with an even layer of pie weights,
baking beans or rice. Bake until the dough is no longer wet underneath the
foil, about 20 minutes. Carefully remove foil and weights, and bake until
golden brown, about 10 minutes. Cool baked pie crust completely to room
temperature before using.
Nutritional information per serving:
Calories 317 (20% from fat) • carb. 59g • pro. 5g • fat 7g • sat. fat 4g
chol. 126mg • sod. 98mg • calc. 17mg • fiber 0g
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