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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lemon Meringue Pie   
    Categories: Pies, Desserts, Pastry, Citrus   
         Yield: 6 Servings   
       
   MMMMM----------------------------PIE---------------------------------   
              Pastry dough   
         5 lg Egg yolks   
     1 1/4 c  Sugar   
       1/4 c  Cornstarch   
       1/4 ts Salt   
     1 1/4 c  Water   
       1/4 c  Whole milk   
         1 tb Grated lemon zest   
       1/2 c  Fresh lemon juice   
         2 tb Unsalted butter; in   
              Tablespoons   
      
   MMMMM--------------------------MERINGUE-------------------------------   
         5 lg Egg whites; room temp 30   
              Minutes   
       1/2 ts Cream of tartar   
       1/8 ts Salt   
       3/4    Superfine granulated sugar   
       
     This grand old American dessert is enormously popular down   
     South for its clear, true sweetness (saved by the edginess   
     of lemon) and its masterful contrast of textures. And   
     somehow it is showstopping (think beauty pageant) and homey   
     (think Aunt Bee) simultaneously.   
        
     MAKE PIE SHELL: Preheat oven to 375?F/190?C with rack in   
     middle.   
        
     Roll out dough on a lightly floured surface with a lightly   
     floured rolling pin into a 13-inch round, then fit into a   
     9" pie plate (4 cup capacity). Trim edge, leaving a 1/2"   
     overhang, then crimp decoratively. Lightly prick shell all   
     over with a fork, then chill 30 minutes.Line shell with   
     foil and fill with pie weights or raw rice. Bake until   
     side is set and edge is pale golden, about 20 minutes.   
     Carefully remove weights and foil and bake shell until   
     bottom and side are golden, about 20 minutes more. Remove   
     from oven and reduce temperature to 350?F/175?C.   
        
     MAKE FILLING: Whisk together yolks in a small bowl. Whisk   
     together sugar, cornstarch, and salt in a heavy medium   
     saucepan. Gradually add water and milk, whisking until   
     smooth. Bring to a boil over medium heat, whisking   
     frequently as mixture begins to thicken. Remove from heat   
     and gradually whisk about 1 cup milk mixture into yolks,   
     then whisk yolk mixture into remaining milk mixture. Add   
     lemon zest and juice and simmer, whisking constantly, 3   
     minutes. Remove from heat and whisk in butter until   
     incorporated. Cover surface with wax paper to keep hot.   
        
     MAKE MERINGUE: Beat whites with cream of tartar and salt   
     using an electric mixer at medium speed until they hold   
     soft peaks. Increase speed to high and add superfine   
     sugar, 1 tablespoon at a time, beating until meringue just   
     holds stiff, glossy peaks.   
        
     ASSEMBLE AND BAKE PIE: Pour hot filling into warm pie   
     shell and gently shake to smooth top. Spread meringue   
     decoratively over hot filling, covering filling   
     completely.   
        
     Immediately bake until meringue is golden-brown, about 15   
     minutes.   
        
     Cool completely on a rack, 2 to 3 hours. Cut with a serrated   
     knife dipped in cold water.   
        
     COOKS' NOTES:   
        
     * Pie shell can be baked 1 day ahead and cooled completely,   
     then kept, loosely covered, at room temperature.   
        
     * Lemon meringue pie is best the day it is made but keeps,   
     covered and chilled, 2 days.   
        
     Lillian Chou   
        
     Makes 8 servings   
        
     Gourmet | January 2008   
        
     Meal Master Format by Dave Drum - 26 February 2008   
        
     Uncle Dirty Dave's Archives   
       
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