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For the second of our pies, we offer you a lemon meringue!

There is something truly decadent about a beautifully executed lemon meringue pie.  The tangy lemon curd lingers on your tongue as the meringue disintegrates.  One can never go wrong with being generous on the lemon or the meringue side!

While the other pies are recipes plucked from our heads, inspired from years of pie-baking, this one is from the classic Joy of Cooking. This is a classic in my family, being my sister and father’s favourite type of pie!

Lemon Meringue Pie
Ingredients:

1 portion pâte sucrée (https://gourmeh.wordpress.com/2011/03/14/savoury-pastry-crust/)

Lemon Curd:

1 ½ cups sugar

6 tablespoons constrach

½ teaspoon salt

½ cup cold water

½ cup fresh lemon juice

3 egg yolks, well beaten

2 tablespoons unsalted butter, cut into small pieces

1 ½ cups boiling water

1 generous teaspoon grated lemon zest

Meringue:

3 large egg whites, at room temperature

¼ teaspoon cream of tartar

½ scant cup sugar, preferably superfine

½ teaspoon vanilla

Directions:

Pie Shell:

To prebake (“blind bake”) the shell, preheat the oven to 425 degrees Fahrenheit.  Using a rolling pin, roll the dough and place into a 9-inch pie shell.  Cut off any overhang, and flute the edges decoratively.

Prick the shell using a fork. Line the pie with aluminum foil or parchment paper, and fill with weights (beans or rice work perfectly).  Bake the pie for 15 minutes, remove the weights, and bake for a further 5 to 10 minutes, or until the crust is beautifully golden.  Cool before filling with the lemon curd.

Lemon Curd:

Over medium heat, combine in a saucepan sugar, cornstarch and salt.  Gradually blend in until smooth water and lemon juice.  Incorporate the eggs yolks in thoroughly. Gradually add in the butter.  Stirring constantly, add in the boiling water and bring the lemon curd to a full boil.  Once the lemon curd begins to thicken, reduce the heat and simmer gently for 1 or 2 more minutes.  Remove from the head and add the lemon zest.  Pour into the baked pie shell.

Meringue:

Using an hand-held beater, beat egg whites until foamy.  Add the cream of trtar.  Tablespoon by tablespoon beat in the sugar until the peaks are stiff and glossy. Beat in the vanilla.

Spread the meringue over the hot lemon curd and bake for 20 more minutes.  Best eaten once cool (allows the lemon curd to solidify), but perfectly delicious warm.  Happy Pi Day!

–       Catherine & Sitelle

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