30
31
Remove from oven and cool completely in pan
on a wire rack.
Nutritional analysis per serving (based on 8 servings):
Calories 222 (57% from fat) • carb. 23g • pro. 1g
• fat 6g • sat. fat 7g • chol. 23mg • sod. 183mg
• calc. 7mg • fiber 1g
Lemon Meringue Pie
An American classic, Lemon Meringue Pie has been
a favorite since the early 19th century. Our version
has a marshmallow-like meringue topping.
Makes one deep-dish pie, 8 to 12 servings
1
Flaky Pie Crust (page 30), blind baked
and cooled
For the filling:
1½
cups (375 ml) granulated sugar
¼
cup (60 ml) , plus 3 tablespoons (45 ml)
cornstarch
1½
cups (375 ml) water
¾
cup (180 ml) fresh lemon juice
7
large egg yolks (reserve whites for
meringue)
5
tablespoons (75 ml or
2
/
3
stick) unsalted
butter, cut into 1-inch (2.5 cm) pieces
Zest of 3 lemons
Meringue topping:
7
large egg whites (reserved from eggs)
¾
cup (180 ml), plus 2 tablespoons granu-
lated sugar, divided
2
tablespoons (30 ml) water
1
teaspoon (5 ml) cream of tartar
1
/
8
teaspoon (0.5 ml) kosher salt
Position the oven rack in the upper third of the
oven. Set the oven to High broil. Have the
prebaked Flaky Pie Crust ready to fill.
To make the lemon filling, place the granulated
sugar and cornstarch in a 2½-quart saucepan
and stir together. Add the water and lemon
juice and stir until smooth. Place over medium
heat and cook until slightly thickened, about 3
to 4 minutes.
Whisk the egg yolks in a separate mixing bowl.
While whisking constantly, add about one half
of the hot liquid to the egg yolks. Stir the now
“tempered” egg yolks into the saucepan
together with the remaining liquid and place
over medium heat. Stirring or whisking
constantly, cook until quite thickened and just
beginning to bubble, about 5 to 6 minutes.
Add the butter and stir until blended. Stir in
the zest until completely blended. Cover until
ready to fill pie; keep warm.
To make the meringue: Put the egg whites, 2
tablespoons (30 ml) of the granulated sugar,
the 2 tablespoons (30 ml) water and the cream
of tartar into the Cuisinart
®
mixing bowl and stir
until smooth. Attach the chef’s whisk and
whisk on Speed 3 for 30 seconds. Increase the
speed to Speed 12 and slowly add the
remaining ¾ cup (180 ml) of granulated sugar.
Add the salt and whip until the egg whites form
stiff peaks, about 4 minutes.
Spread the hot lemon filling into the prepared
pie shell. Top the filling with the meringue,
taking care to spread the meringue to touch
the crust all the way around. Make decorative
swirls and peaks on the meringue as desired.
This makes a generous, meringue topping – if
you prefer, use less.
Broil until lightly browned, about 5 minutes.
Remove from oven and cool on a wire rack for
one hour, then refrigerate for several hours,
uncovered, until completely chilled.
TIPS:
When making a Lemon Meringue Pie, it
is important that the filling is hot when topped
with the meringue before baking to prevent the
meringue from shrinking.
This pie is best served the day it is made.
Nutritional analysis per serving (based on 12 servings):
Calories 393 (38% from fat) • carb. 56g • pro. 5g
• fat 17g • sat. fat 10g • chol. 140mg • sod. 105mg
• calc. 15mg • fiber 0g
Chocolate Cream Pie
Three layers of chocolate topped with a pile of
whipped cream—what’s not to love?
Makes one, 9-inch pie; 12 servings
1
recipe Cookie Crumb Crust (prepared
with chocolate cookie crumbs, page 30)
1
recipe Chocolate Glaze/Ganache,
(page 38)
1
recipe Simple Chocolate Mousse
(page 38)
1
recipe Whipped Cream (page 39)
Chocolate curls for garnish
Prepare and bake Cookie Crumb Crust. Let
cool while preparing Chocolate Glaze/
Ganache.
Pour chocolate glaze/ganache into the cookie
crumb crust and spread evenly; let set in the
refrigerator for about 30 minutes while
preparing the Simple Chocolate Mousse.
Spoon chocolate mousse over set glaze/
ganache layer and refrigerate again, at least 30
minutes or overnight.
Before serving, make Whipped Cream and
spoon over the chocolate cream pie. Sprinkle
with chocolate curls and serve immediately.
Nutritional analysis per serving (based on 12 servings):
Calories 902 (78% from fat) • carb. 44g • pro. 4g • fat 2g
• sat. fat 49g • chol. 230mg • sod. 150mg
• calc. 60mg • fiber 3g
Golden Yellow Cake
This is the basic yellow cake everyone remembers
and loves, and its nearly as simple as making one
from a package. Pair with our Chocolate Frosting on
page 37 to make a great cake for any occasion.
Makes two, 9-inch layers; 12 servings
Nonstick cooking spray
3
cups (750 ml) cake flour, not self-rising
1
tablespoon (15 ml) baking powder
2
teaspoons (10 ml) baking soda
½
teaspoon (2 ml) kosher salt
2
large eggs, plus 2 yolks
1
1
/
3
cups (325 ml) granulated sugar
2
teaspoons (10 ml) pure vanilla extract
1
cup (250 ml) vegetable oil
1½
cups (375 ml) buttermilk
Preheat oven to 350°F (176°C). Spray two
9-inch cake pans with nonstick cooking spray,
and line with parchment paper. Reserve.
Sift flour, baking powder, baking soda and salt
together in a medium mixing bowl. Reserve.
Put the eggs and sugar into the Cuisinart
®
mixing bowl. Mix on Speed 6 until light and
fluffy, about 2 minutes. Add the vanilla extract
and mix until incorporated.
Decrease speed to 2 and gradually add the
oil. Increase to Speed 4 and mix until fully
incorporated, about 1 minute. Scrape
entire bowl.
Add
1
/
3
of the reserved dry ingredients to the
bowl and mix until incorporated. Add ½ of the
buttermilk and mix until incorporated. Repeat,
ending with the dry mixture. Scrape entire
bowl as necessary.
Pour half of the batter into each of the
prepared pans. Bake until cakes are golden,
edges start to pull away from the sides of the
pan and a cake tester comes out clean when
inserted in the center, about 25 to 30 minutes.
Remove from oven, cool in pans on a wire rack
until cool to touch and then transfer cakes to a
wire cooling rack to cool completely before
frosting.
Nutritional analysis per serving (1 slice based on 12 servings):
Calories 396 (45% from fat) • carb. 51g • pro. 5g • fat 20g
• sat. fat 2g • chol. 32mg • sod. 462mg
• calc. 396mg • fiber 1g
Deep Chocolate
Layer Cake
Frost this rich chocolate cake with our Cream
Cheese Frosting on page 37.
Makes two, 9-inch cakes; 12 servings
Unsalted butter, softened for greasing
pans
2
cups (500 ml) unbleached, all-purpose
flour
¾
teaspoon (4 ml) baking soda
½
teaspoon (2 ml) baking powder
½
teaspoon (2 ml) kosher salt
5
ounces (142 g) bittersweet chocolate,
chopped
¾
cup (180 ml) unsweetened cocoa powder
1½
teaspoons (7 ml) instant espresso powder
1
cup (250 ml) boiling water
1
cup (250 ml) vegetable oil
¾
cup (180 ml) granulated sugar
¾
cup (180 ml) brown sugar
3
large eggs
1½
teaspoons (7 ml) pure vanilla extract
¾
cup (180 ml) buttermilk
Preheat oven to 350°F (176°C). Grease two,
9-inch round pans with butter and line with
parchment paper. Reserve.
Sift the flour, baking soda, baking powder and
salt together in a medium mixing bowl.
