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Bake Sale Lemon Meringue Pie
1 ready made refrigerated pie crust
1 teaspoon flour
1 1/4 cups sugar
1/3 cup sugar
1 1/2 cups water
6 tablespoons cornstarch
5 large eggs, separated
1 tablespoon grated lemon rind
1 pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, room temperature
1/2 teaspoon cream of tartar
Position rack in center of oven and preheat to 450�F. Unfold pie
crust. Press out fold lines. If crust cracks, wet fingers and push
edges together. Sprinkle flour over crust. Place crust floured side
down in 9-inch-diameter glass pie dish. Fold edges over; crimp
decoratively. Pierce crust all over with fork. Bake until crust is
pale golden, about 12 minutes. Cool crust completely on rack.
Whisk 1 1/4 cups sugar, water, 5 tablespoons cornstarch, egg yolks,
lemon peel and salt in heavy medium saucepan to blend. Whisk over
medium heat until mixture comes to boil. Whisk over medium heat
until mixture comes to boil. Whisk until mixture thickens, about 2
minutes. Remove from heat. Add lemon juice and butter; whisk until
smooth. Cool completely, stirring occasionally, about 1 hour.
Preheat oven to 350�F. Mix 1/3 cup sugar and 1 tablespoon cornstarch
in small bowl. Beat egg whites in large bowl until foamy; add cream
of tartar and beat until soft peaks form. Add sugar mixture 1
tablespoonful at a time, beating until stiff peaks form after each
addition. Spread cooled lemon filling in crust. Spoon dollops of
meringue around edge of pie atop filling. Spoon remaining meringue
onto center of pie.
Spread meringue to cover filling, mounding in center and sealing
completely to crust edge. Using rubber spatula or spoon, swirl
meringue decoratively, forming peaks. Bake pie until meringue peaks
are light brown, about 12 minutes. Transfer to rack and cool
completely. refrigerate pie until cold, about 1 1/2 hours. (Can be
prepared 3 hours ahead. Keep refrigerated.)
8 Servings
Bon Appetit |
