Bake-Sale Lemon Meringue Pie

* Exported from MasterCook *

BAKE-SALE LEMON MERINGUE PIE

Recipe By : Bon Appetit via Epicourious
Serving Size : 8 Preparation Time :0:00
Categories : Mc Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 refrigerated pie crust (half of 15-ounce -- room
temperature 1
package)
1 teaspoon all purpose 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 peel
1 Pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter -- (1/4 stick) room
temperature
1/2 teaspoon 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 350=B0F. 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=20
Bon App=E9tit July 1995=20

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NOTES : In the good old days, when everyone baked, the bake sale offered
cooks a chance to strut their stuff. The competition was friendly but
cutthroat, and winners were determined by whose sweets sold first-and at
what premium price. In celebration of those leisurely times, here is a
classic lemon meringue pie.=20