|
Alice
Water's Meyer Lemon Meringue Pie
By FBWorld Team
With
summer sunshine turning to crisp, fall evenings, we're
well aware that the holidays are just around the corner.
So here's a scrumptious pie recipe that's sure to impress
any of your guests. Enjoy!
Alice
Water's Meyer Lemon Meringue Pie
Ingredients:
Pastry for one 9 inch pie crust
Pie
Filling Ingredients:
4 Meyer Lemons, (zested and juiced (approx 8 tbs juice)
4 Eggs
5 Egg yolks
3/4 cup Sugar
6 tbls. Unsalted Butter, (diced)
1/8 tspn. Fine Sea Salt
Mile
High Meringue Ingredients:
6 Egg Whites, (room temperature)
1/2 tspn. Cream of Tartar
3/4 cup Castor or Superfine Sugar
1/2 tspn. Vanilla Extract
Procedures
For
the Crust:
1. Roll out your dough to fit a 9 inch
pie pan. Place in pan, forming the crust edge as desired.
2.
Preheat the oven to 375 degrees. Line the pie crust with
parchment paper, fill with dried beans, bake for 20 minutes,
or until no longer glossy. Remove the beans and parchment
paper, turn the heat down to 350, and continue baking
until the pie crust is golden, about 10 minutes. Set aside
and allow to cool, leaving the oven on.
Procedures
to Make the Pie Filling:
1. Grate the zest from the lemons into
a small bowl. Strain in the lemon juice, ensuring no seeds
are present, then press the fruit to squeeze out the lemon
pulp.
2.
In a heavy medium saucepan, beat the eggs, the egg yolks,
and the sugar until combined. Stir in the lemon juice,
zest, and pulp, 6 tablespoons of butter, and sea salt.
3.
Cook over low to medium heat, stirring constantly until
the mixture thickens. It should coat a spoon, and not
be runny. Remove from heat, and press through a mesh sieve
to remove any chunks. Allow to stand five minutes, then
whisk until smooth, set aside to cool slightly.
4.
Spread the prepared filling in the pie crust shell, bake
for 12-15 minutes, or until the filling is just set. Remove
the pie, and increase the oven heat to 375 degrees again.
Procedures
to Make the Meringue:
To make the meringue, beat the egg whites until frothy.
Add the cream of tartar, and continue whipping until soft,
rounded peaks form. Beat in the superfine sugar and vanilla
extract.
To
Finish:
Spread or pipe in the meringue over the filling, making
sure it meets the edges of the crust to create a nice
seal. Bake for about 10 minutes, or until the meringue
is lightly browned on the top. You can also use a culinary
torch for a more 'toasted' look, if desired.
Allow
to cool completely, from one to two hours, but do not
refrigerate.
Other
Great Chef Recipes Links:
Caramel
Pear Ice Cream
Fall
Vegetable Bagna Cauda
Fall
Vegetable Ragout with Mushrooms
Fish
Soup Chez Panisse
Fish
Soup Cooked over the wood fire with Tomato Confit
Galette
Amandine
Garden
Salad with Shallot a Vinaigrette
Peking
Duck Breast Grilled over Vine Branches
Rouille
Other
Great Related Links:
Alice
Waters Cooks A Dream
|
