9
4 . Remove the hot egg mixture from the stove and stir in the butter until fully
incorporated . Stir in the lemon zest and juice .
5 . Pour the lemon filling into the prepared pastry crust . Bake until just set,
about 15 minutes . Allow to fully cool to room temperature before topping
with meringue .
6 . To make the meringue, place the egg whites, granulated sugar and the
cream of tartar in a mixing bowl; stir until smooth . Place mixing bowl with
egg white mixture over a double boiler and stir constantly with a spotlessly
clean rubber spatula until the mixture is warm and thickened .
7 . Using a Cuisinart
®
Hand Mixer or Cuisinart
®
Stand Mixer fitted with the
chef’s whisk, whisk the egg white mixture on medium-low speed for one
minute; slowly add in the cornstarch mixture . Gradually increase speed to
high . When medium peaks start to form, add the salt and vanilla and whip
until the egg whites form stiff peaks, about 4 minutes .
8 . Top the cooled filling with the meringue, spreading delicately to the edges
and being careful to not deflate . Make decorative swirls and peaks on the
meringue as desired .
9 . Using the Cuisinart
®
Cooking Torch, brown the top of the meringue in
quick and short, back and forth motions . Allow pie to cool and then
refrigerate, uncovered, until chilled, about 2 to 3 hours .
*To blind bake your pastry crust, preheat oven to 350°F with the rack in the
middle position . Press a piece of foil over your rolled-out pastry crust set in a
9-inch pie dish . Fill the foil-covered pie dish with an even layer of pie weights,
baking beans or rice . Bake until the dough is no longer wet underneath the
foil, about 20 minutes . Carefully remove foil and weights, and bake until
golden brown, about 10 minutes . Cool baked pie crust completely to room
temperature before using .
Nutritional information per serving:
Calories 317 (20% from fat) • carb. 59g • pro. 5g • fat 7g • sat. fat 4g
chol. 126mg • sod. 98mg • calc. 17mg • fiber 0g
