Text 4227, 108 rader
Skriven 2010-11-27 04:52:00 av Dave Drum (1:124/311)
Ärende: Gourmet 009
===================
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 375øF 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-inch
  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 350øF.
  
  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
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Do give books at holiday season. They're never fattening. - Lenore Hershey
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)