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31
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 homogenous. Stir in the zest. Strain
through a fine mesh strainer and keep warm.
Cover until ready to fill pie.
4.
To make the meringue: Put the egg whites,
water, cream of tartar and salt into the
Cuisinart
®
mixing bowl. Attach the whisk and
mix on Speed 3 for 30 seconds. Gradually
increase to Speed 12. Once soft peaks
begin to form, slowly add the sugar. Whip
until the egg whites form stiff peaks, about 5
to 6 minutes.
5.
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.
6.
Broil until lightly browned, about 2 to 3
minutes (keep an eye on it – some oven
broilers brown faster than others). 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 be hot when
topped with the meringue before baking 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 Marble
Cheesecake
Ribbons of semisweet chocolate cheesecake are
swirled throughout a classic cheesecake on top of a
chocolate brownie cookie crust.
Makes one 9-inch cake; 12 servings
For the crust:
6 tablespoons (¾ stick) unsalted butter,
cut into 1-inch pieces and at room
temperature
1 cup unbleached, all-purpose flour
¼ cup packed light brown sugar
3 tablespoons unsweetened cocoa powder
1 large egg yolk
½ teaspoon pure vanilla extract
Pinch kosher salt
For the filling:
2 pounds low-fat cream cheese, at room
temperature
1 cup granulated sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
Pinch kosher salt
4 ounces semisweet chocolate, melted
and cooled to room temperature
1.
Preheat oven to 350°F with one rack in the
lowest position and another in the middle.
Lightly coat a 9-inch round, 3-inch high
springform pan with cooking spray. Line the
outside of the pan with heavy-duty
aluminum foil. Reserve.
2.
Put all the crust ingredients into the
Cuisinart
®
mixing bowl. Attach the flat
mixing paddle and mix on Speed 2 until fully
combined, about 2 minutes (mixture will be
crumbly – that is OK).
3.
Transfer to prepared pan and flatten to
evenly cover the bottom and about ½ inch
up the sides. Use the bottom of a drinking
glass or measuring cup to tamp down firmly.
4.
Bake in the middle position for 8 to 10
minutes. Remove and allow to cool. Reduce
the oven temperature to 325°F. Put a
roasting pan filled with water on the lowest
rack position. The second rack should be
just above the pan of water.
5.
While the crust is cooling, prepare the filling.
Wipe out the Cuisinart
®
mixing bowl and
clean the paddle. Add the cream cheese to
the bowl and mix on Speed 3 until just
smooth, about 1 minute. Add sugar, ¼ cup
at a time, and mix until completely smooth.
Scrape down the entire bowl after every
other addition.
6.
Once cream cheese and sugar are
completely smooth, add the eggs, one at a
time, allowing each to fully incorporate
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