49
Mile high to rival the pie in any great 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 (160°C). Have the prebaked flaky
pastry crust ready to fill. When making Lemon Meringue
Pie, it is important that the filling be hot when topped
with the meringue before baking to prevent the
meringue from shrinking. Have a saucepan ready with
1 inch (2.5 cm) of simmering 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 filling, place the granulated sugar,
cornstarch and flour in a 2½-quart (2.4 L) saucepan and
stir. While stirring, add the water and stir until smooth.
Place over medium heat and cook until slightly thick-
ened, about 2 minutes. Whisking constantly, add about
one half of the hot mixture to the egg yolks. Stir the
tempered egg yolks into the 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 fill pie.
To make the meringue, stir the cornstarch into the
boiling water and reserve. Place the egg whites,
2 tablespoons (30 ml) of the granulated sugar, the
2 tablespoons (30 ml) 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 (70°C) on an instant-read thermometer –
start checking the temperature after about a minute of
stirring. When the egg white mixture registers 160°F
(70°C), 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 (175 ml) of granulated sugar. Add the salt and
vanilla and whip until the egg whites form stiff peaks,
about 4 minutes.
One Flaky Pastry Crust, baked
blind – page 44
Lemon Filling:
250 ml
1 cup granulated sugar
45 ml
3 tablespoons cornstarch
30 ml
2 tablespoons unbleached,
all-purpose
flour
175 ml
¾ cup water
5
large egg yolks, lightly beaten
45 ml
3 tablespoons unsalted butter,
cut into ½-inch (1.25 cm)
pieces
125 ml
½ cup fresh lemon juice
finely chopped zest of
2
lemons
Meringue Topping:
15 ml
1 tablespoon cornstarch
dissolved in ¼ cup (50 ml)
boiling
water
6
large egg whites
205 ml
¾ cup + 2 tablespoons
granulated
sugar
30 ml
2 tablespoons water
5 ml
1 teaspoon cream of tartar
0.5 ml
1
⁄
8
teaspoon salt
5 ml
1 teaspoon pure
vanilla
extract
Makes 8 servings
