October’s recipe: Lemon Meringue Pie

This picture is not based on the recipe linked below – it’s just to inspire you!

Click on the link to the pie recipe below, follow the prompts to the printed recipe, and print out the recipe. Or, if you prefer, just copy and paste the published recipe below into your word processor and print that.

Thank you, Monica!

Lemon Meringue Pie

Lemon Meringue Pie
From Baker’s Dozen by Carolyn B. Weil and Kathleen Stewart
Makes one 9-inch pie

Make Butter Pie dough (below)

1-1/4 cups sugar
3 Tbsp. cornstarch
4 large eggs
4 large egg yolks (save the 4 whites for the meringue)
1 cup fresh lemon juice
2 Tbsp. freshly grated lemon zest
¼ tsp. salt
4 Tbsp. (1/2 stick) unsalted butter, thinly sliced

¼ cup water
1/2 cup superfine or granulated sugar
1 Tbsp. cornstarch
½ tsp cream of tartar
½ cup egg whites (around 4 large), at room temperature

1. Line a 9 inch pie pan with the pie dough and flute the edges. Cover loosely with plastic wrap and refrigerate for 30 minutes.
2. Position a rack in the bottom third of the oven and preheat to 400 degrees F.
3. Remove the plastic wrap and line the pastry shell with parchment paper or aluminum foil, then fill with pie weights. Bake until the pastry seems set, about 15 minutes. Remove the foil and weights and continue baking until the crust is golden brown, about 10 more minutes. Transfer to a wire cooling rack and cool completely.
4. To make the filling, whisk the sugar and cornstarch in a medium bowl. Add the eggs and yolks and whisk until pale yellow. Whisk in the juice, zest, and salt. Add the butter. Transfer to a medium saucepan.
5. Cook, stirring constantly with a wooden spoon or heatproof rubber spatula, over medium heat until the mixture bubbles, then stir for another 30 seconds to be sure the filling reaches its optimum thickness. Whisk to smooth the filling. Strain through a wire sieve into a medium bowl to remove any bits of cooked egg white.
6. Pour the warm filling into the pie shell. Cover with plastic wrap, pressing the wrap directly onto the surface of the filling. Pierce a few slits in the wrap with the tip of a knife a few times to allow the steam to escape. Refrigerate until completely chilled and set, about 3 hours. Discard the plastic wrap.
7. Position a rack in the middle of the oven and preheat to 375 degrees F.
8. To make the meringue, pour the water into a small saucepan, add the cornstarch, and whisk to dissolve. Whisk over medium-low heat until cooked into a thick, opaque, and gooey paste, about 1 minute. Set aside to cool.
9. In a small bowl, mix the sugar and cream of tartar. In a medium bowl, using a hand-held mixer at low speed, whip the egg whites until foamy. Increase the speed to medium-high. One tablespoon at a time, add the sugar mixture to the egg whites as you whip them to soft peaks. Add the cooled cornstarch mixture and continue whipping to form stiff, shiny peaks.
10. Heap the meringue on the filling, spreading it with a metal icing spatula to touch the crust. Swirl the meringue into peaks, if desired. Bake until evenly colored to a light gold, about 15 minutes. Transfer to a wire rack and let stand until completely cooled. The pie is best served the day of baking

Butter Pie Dough
From Baker’s Dozen by Carolyn B. Weil
Makes one 9-inch pie shell

1 cup unbleached all-purpose flour (dip and sweep)
2 Tbsp. sugar
¼ tsp. salt
8 Tbsp. (one stick) unsalted butter, chilled and cut into ¼ inch cubes
2 Tbsp. ice-cold water, or as needed

Mix the flour, sugar, and salt in a medium bowl. Using a pastry blender, cut in the butter until the mixture is crumbly, with a few coarse, pea-sized pieces of butter. Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together. Gather up the dough and form into a flat disk. You can use this dough immediately.


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