8
RECIPES
High Lemon Meringue Pie
Mile high to rival the classic in any great American diner.
In our version, the meringue is browned and resembles a perfectly
toasted marshmallow on top of bright, lemony curd.
Makes one 9-inch pie (8 servings)
One flaky, pastry crust, blind baked*
Lemon Filling:
1
cup granulated sugar
3
tablespoons cornstarch
2
tablespoons unbleached, all-purpose flour
¾
cup water
5
large egg yolks, lightly beaten
3
tablespoons unsalted butter, cut into
½
-inch pieces
zest of 2 medium lemons
½
cup fresh lemon juice, from about 2 to 3 medium lemons
Meringue Topping:
1
tablespoon cornstarch dissolved in ¼ cup boiling water
6
large egg whites
1
cup granulated sugar
1
teaspoon cream of tartar
1
/
8
teaspoon salt
1
teaspoon pure vanilla extract
1 .
Preheat oven to 325°F with the rack in the middle position . Have the prebaked
pastry crust ready to fill .
2 . To make the lemon filling, combine the granulated sugar, cornstarch and
flour in a medium saucepan . Add the water and whisk until smooth . Bring
the mixture to a boil over medium heat and cook for one minute . Mixture
will thicken .
3 . Whisking constantly, add about one half of the hot mixture to the lightly
beaten egg yolks . This is called “tempering the mixture .” Then whisk the
tempered egg yolks into the rest of the hot mixture; continue to cook over
medium heat until thickened and just beginning to bubble, about 3 to 4
minutes .
