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Title: Lemon Meringue Pie - Victoria Magazine - Part 1
Categories: Pie Fruit
Yield: 6 Servings
| PIE SHELL | ||
| Pastry for 9-inch pie shell | ||
| Dried beans (to serve as weight for pastry) | ||
| LEMON FILLING | ||
| 1/2 | c | Granulated sugar |
| 1/2 | c | Cornstarch |
| 1/2 | ts | Salt |
| 1/4 | c | Cold water |
| 1 1/4 | c | Hot water |
| 2 | tb | Unsalted butter |
| 1/2 | c | Granulated sugar |
| 3 | Large egg yolks | |
| 1/3 | c | Lemon juice |
| 1 | ts | Grated lemon zest |
| 1 | ts | Vanilla |
| MERINGUE | ||
| 3 | Egg whites | |
| 1/3 | c | Granulated sugar |
| Confectioners' sugar for garnish | ||
Note: Please read tips following recipe before making the pie. To make Pie Shell: 1. Preheat oven to 400'F. Line 8-inch tart pan with removable bottom with pastry. Crimp edges. Place pan on baking sheet. Freeze 1 hour.
2. Prick pasty with a fork evey half inch. Line pastry with double thickness of foil. Fill foil with dried beans.
3. Bake at 400F for 15 minutes. Remove foil and beans. Reprick pastry. Continue baking shell for 5 to 10 minutes until golden. Remove from oven and cool on rack.
To make Lemon Filling: 1. In top of double boiler, combine 1/2 C granulated sugar, cornstarch, and salt. Mix well. Gradually, whisk in 1/4 C cold water until smooth. Whisk in 1 1/4 C hot water.
2. Cook over boiling water, stirring constantly, for 5 to 8 minutes until thickened.
3. Cover and continue cooking over boiling water 8 to 10 minutes, stirring occasionally, until very thick.
4. Reduce heat. Stir in butter until melted.
5. Gradually whisk 1/2 C granulated sugar into egg yok. Stir in 1/2 C hot mixture. Stir yolk mixture back into hot mixture in double boiler.
6. Cook uncovered over simmering water, stirring constantly, 10 minutes. Remove from hot water.
7. Stir in lemon juice, lemon zest and vanilla. Pour into cooled baked pie shell.
To make Meringue: 1. Preheat oven to 325'F. In small mixer bowl, beat egg whites at high speed of electric mixer until they just begin to hold their shape.
2. Gradually add 1/3 cup granulated sugar, beating at high speed until stiff and shiny.
3. With a pastry tube, pipe meringue in lattice design on top of pie. Pipe meringue around fluted edge. Continue piping meringue in layers atop lattice and edge until all meringue is used.
4. Bake at 325'F for 15 to 20 minutes until meringue is golden.
5. Cool on rack 4 hours before serving. Sprinkle with confectioners' sugar to garnish.
From: Teri Chesser Date: 06-26-98 (23:15) The Neverending Bbs (286) Fido-Natio
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