Lemon Cream Meringue Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Lemon Cream Meringue Pie
Categories: Pies, Bakery
Yield: 1 servings

Flaky pie dough for a
-1crust pie
-- bout 10 ozs
Filling:
2 c Milk
2/3 c Sugar
3 md Lemons; (3 to 4)
1/4 c Cornstarch
4 Egg yolks
2 tb Unsalted butter; softened
Meringue topping:
4 Egg whites
2/3 c Sugar
1 pn Salt

Recipe by: BAKERS' DOZEN (NICK MALGIERI) SHOW #1A16 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

=============== Reply 32 of Note 1 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z- TVFN (59)

To: TMVM93B SHARON KLINGER Date: 11/07 From: TMVM93B
SHARON KLINGER Time: 1:08 PM

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