Bake-sale lemon meringue pie
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Bake-sale lemon meringue pie
  Lemon    Meringue    Pie  
Last updated 6/12/2012 1:05:55 AM. Recipe ID 31136. Report a problem with this recipe.
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      Title: Bake-sale lemon meringue pie
 Categories: Mc, Pie
      Yield: 8 Servings
 
      1    Refrigerated pie crust
           -(half of 15-ounce; room
           Emperatu   e 1
           Package)
      1 ts All purpose flour
  1 1/4 c  Sugar
    1/3 c  Sugar
  1 1/2 c  Water
      6 tb Cornstarch
      5 lg Eggs; separated
      1 tb Grated lemon peel
      1 pn Salt
    1/2 c  Fresh lemon juice
      2 tb Unsalted butter; (1/4
           -stick)  room
           Temperature
    1/2 ts Cream of tartar
 
  Position rack in center of oven and preheat to 450=B0F. 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
  350F. 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 Apptit
  July 1995
  
  




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Recipe ID 31136 (Apr 03, 2005)

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