Cuisinart SM-55 - Stand Mixer, Рецепты

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Mile high to rival the pie in any great American diner. Our meringue is cooked and totally safe.
This is somewhat like a toasted marshmallow on top of lemon pudding.
mile high lemon meringue pie
Preheat oven to 325°F. Have the prebaked fl aky pie crust
ready to fi ll. When making Lemon Meringue Pie, it is
important that the fi lling be hot when topped with the
meringue before baking to prevent the meringue from
shrinking. Have a saucepan ready with 1 inch of simmer-
ing water. The pan should be able to accommodate the
Cuisinart
™ mixing bowl without allowing the bottom of
the bowl to touch the water. To make the lemon fi lling,
place the granulated sugar, cornstarch and fl our in a 2½-
quart saucepan and stir. While stirring, add the water
and stir until smooth. Place over medium heat and cook
until slightly thickened, about 2 minutes. Whisking
constantly, add about one half of the hot mixture to the
egg yolks. Stir the tempered egg yolks into rest of the
liquid and place over medium heat, cooking until
thickened and just beginning to bubble, about 3 to 4
minutes. Add the butter and stir until blended. Stir in
the lemon juice and zest. Stir until completely blended.
Cover until ready to fi ll pie.
To make the meringue, place the egg whites, 2 table-
spoons of the granulated sugar, the 2 tablespoons water,
and the cream of tartar in the Cuisinart
™ mixing bowl
and stir until smooth. Place over the pan of simmering
water and stir constantly with a spotlessly clean rubber
spatula until the mixture registers 160°F on an instant-
read thermometer – start checking the temperature after
about a minute of stirring. When the egg white mixture
registers 160°F, dry off the bottom of the bowl and place
on the stand mixer. Insert the chef’s whisk. Stir the
cornstarch mixture. Whisk the egg white mixture on
speed 3 for 1 minute while slowly adding the cornstarch
mixture. Increase to speed 10 and slowly add the
remaining ¾ cup of granulated sugar. Add the salt and
vanilla and whip until the egg whites form stiff peaks,
about 4 minutes.
Spread the hot lemon fi lling in the prepared pie shell.
Top the fi lling 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, high meringue topping
– if you prefer, use less.
Bake in the preheated 325°F oven for about 30 minutes
until lightly browned. Cool at room temperature for
about an hour, then refrigerate, uncovered, until chilled
for several hours. Mile High Lemon Meringue Pie is best
served the day it is made.
One Flaky Pastry Crust, baked blind
– page 44
Lemon Filling:
1 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons unbleached
all-purpose fl our
¾ cup water
5 large egg yolks, lightly beaten
3 tablespoons unsalted butter, cut
into ½-inch pieces
½ cup fresh lemon juice
fi nely chopped zest of 2 lemons
Meringue Topping:
1 tablespoon cornstarch dissolved in
¼ cup boiling water
6 large egg whites
¾ cup + 2 tablespoons granulated
sugar
2 tablespoons water
1 teaspoon cream of tartar
1
⁄
8
teaspoon salt
1 teaspoon pure vanilla extract
Makes 8 servings