Granini's Lemon Meringue Pie
Ingredients:
One baked Pie Crust (for a recipe, click here: prebaked pie crust)
For the filling:
1 cup plus 3 tablespoons granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 3/4 cups cold water
5 egg yolks
2/3 cup lemon juice
1 tablespoon grated lemon zest
2 tablespoons unsalted butter
**Have all of these ingredients measured out and ready to go before you begin**
For the Meringue Topping
*You will need a candy thermometer or a digital instant-read thermometer*
2 teaspoons cornstarch
1/4 cup water (two tablespoons plus two tablespoons)
4 large egg whites (room temp)
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla
Directions
- Bake pie crust for 15 minutes at 415º or until lightly golden brown. Allow to cool.
- For the filling: Combine sugar, cornstarch, salt and cold water in a nonreactive saucepan. Bring mixture to a simmer, stirring frequently. When it starts to turn translucent and simmer, add the egg yolks one at a time, whisking after each addition. If you get lumps, remove from heat and whisk gently. Add the lemon juice and zest and bring mixture to a simmer, whisking constantly but gently. The filling will be very thick. Remove from heat, stir in butter until it melts, and cover.
- For the meringue topping: Place the cornstarch and 2 tablespoons of water into a small saucepan and, over low heat, stir constantly. The mixture should turn into a translucent paste. Remove from heat.
- Beat egg whites until frothy. Add the cream of tartar and beat until soft peaks form.
- In a small saucepan, combine the sugar with the remaining 2 tablespoons of water. Bring to a boil and cook until the mixture reaches 238º.
- Start beating the whites again with the mixer. Add the hot sugar syrup in a thin stream. Add the cornstarch paste and vanilla. Beat until the meringue forms 2-inch peaks and is stiff but still smooth and moist.
- Place the pie filling back on the stove and reheat until hot. Immediately pour into warm pie shell. Working quickly, distribute the meringue over the top of the pie with a rubber spatula, being careful to attach the topping to the crust all the way around the edge.
- Bake until the meringue is golden brown, about 15 minutes. Cool pie on a wire rack to room temperature before serving. Or, serve chilled.
Mmmmmm. Tasty!!
I will come back and post more pictures of the "how to" or "the making of" process,
but these two pics at least will get you started!
*You can even sprinkle some lemon zest on the top if you want a little ZING!*
Soooo tasty!
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Recipe slightly adapted from Christopher Kimball's The Dessert Bible.
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