Lemon Cream Meringue Pie

* Exported from MasterCook *

LEMON CREAM MERINGUE PIE

Recipe By : BAKERS' DOZEN (NICK MALGIERI) SHOW #1A16
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Flaky Pie Dough for a 1crust pie -- about 10 ounces
Filling:
2 cups milk
2/3 cup sugar
3 medium lemons -- (3 to 4)
1/4 cup cornstarch
4 egg yolks
2 tablespoons unsalted butter -- softened
Meringue topping:
4 egg whites
2/3 cup sugar
1 Pinch salt

To make the filling, combine milk and sugar in a nonreactive saucepan,
preferably enameled iron.
Strip the zest from the lemons with a sharp vegetable peeler, making sure
you remove the yellow
zest but none of the white pith beneath. If you do remove some of the white
pith, scrape it off the
strips of zest with the point of a paring knife and discard it. Add the zest
to the milk and sugar and
bring to a simmer over low heat. Remove from heat and allow to steep for 5
minutes; remove the
strips of zest with a slotted spoon or skimmer anddiscard them.
Squeeze lemons to make 1/2 cup strained juice. Place juice in a mixing bowl
and whisk in
cornstarch, then yolks.
Return milk and sugar mixture to a boil over low heat and whisk about a
third of the boiling milk into
the lemon juice mixture. Return remaining milk and sugar mixture to a boil
once more and whisk the
lemon juice and yolk mixture back into it, whisking constantly until the
filling comes to a boil and
thickens. Allow to boil, whisking constantly, for about 30seconds. Remove
from heat, whisk in butter
and pour into a nonreactive bowl. Press plastic wrap against the surface of
the filling and chill until it
is approximately 75 degrees. (If you prepare the filling in advance, let it
come to room temperature
before proceeding.) Set a rack at the middle level of the oven and preheat
to 350 degrees. Roll out
the dough to make bottom crust and arrange in pan. Chill crust until firm.
To bake the crust, pierce it
all over with the tines of a fork at 1/2inch intervals. Line it with a disk
of parchment or wax paper and
fill with cherry stones or dried beans. Bake about 20 minutes, until lightly
colored. Remove paper and
beans and continue baking until the crust is a deep golden brown. Cool crust
on a rack. Spread the
cooled filling evenly in the cooled crust. Set a rack at the middle level of
the oven and preheat to 400
degrees.To make the meringue bring a small pan of water to a boil. Lower
heat so that
watersimmers. Combine egg whites, sugar and salt in the bowl of the mixer or
if you are using a
hand whisk another heatproof bowl. Place bowl over pan of simmering water
and whisk gently for
about 2 minutes, until egg whites are hot (about 140 degrees) and sugar has
dissolved. Whip
meringue on medium speed until it has cooled and is able to hold a shape,
but it should not be dry.
Distribute spoonfuls of the meringue all over the top of the pie, then use
the back of a spoon or a
small offset metal spatula to spread the meringue evenly. It should cover
the top of the pie and touch
the edges of the crust all around. Here and there, bring up the surface of
the meringue so that it is
swirled. Place the pie on a cookie sheet and bake for about 5 to 10 minutes,
until the meringue is
colored evenly. Cool on a rack.
Yield: One 9 inch pie


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