Sunday, October 15, 2006

Lemon Meringue Pie

You'll need for the filling:
1 - 9 inch baked pie crust
1/3 cup cornstarch
1 cup sugar
1 1/2 cups warm water
grated peel of one lemon
1/2 cup lemon juice
4 eggs (separated)
1 tablespoon butter

For the Meringue:
4 egg whites
dash of salt
1/2 cup of sugar

For the pastry:
2 1/2 cups flour
1 cup butter
3 tablespoons of sugar
dash of salt
1 tsp baking powder
1 tsp vanilla extract
1 egg

Start with the pastry:

Mix the dry ingredients with a spoon, add the butter and cut with pastry cutter

Make a well in the dry ingredients and beat the egg and vanilla with a fork.
Pour into the well you've made and mix together until it holds together
as dough, add sprinkles of water if needed. Roll out half....freeze the other half,
or make another pie...the pastry recipe is for a pie with a top crust.
Carefully roll the dough onto your rolling pin...

Roll it over the pie plate, and cut off excess with a knife.
Spear the bottom with a fork so that it doesn't puff up while it's baking.
Bake at 350F in preheated oven until golden. Take out and cool.

While the crust is cooling, mix together on your stovetop for the filling:
1 cup of sugar, 1/3 cup of cornstarch, dash of salt, and turn heat to medium.
Stir in the water, lemon rind and lemon juice, and bring to a boil on medium heat
stirring constantly while it thickens.

When the filling gets thick, and comes to a boil, remove it from the heat,
beat 4 egg yolks with a whisk, add some of the hot liquid to the egg, stir together,
and then add it to the saucepan and return to the heat. Stir until mixture
thickens. Add 1 tbsp butter and continue stirring until butter is completely
melted. Remove from heat and set aside.
Beat the egg whites with salt until stiff peaks form.
Add the 1/2 cup of sugar a little at a time, beating after each adding.

Pour the filling into the crust, and then add the beaten egg whites,
covering the entire filling, making sure to touch the crust. Try to form
nice peaks. For even browning of the meringue, bake at 350F until
nice and golden. Let cool and store in fridge.

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