On Fri 30 Jan 2009 12:44:12a, Pandora told us...

> You have speak of this pie and I thinck I would like it very much
> because I like lemon and I like meringue. Have you got a good recipe and
> a pic of it? TIA

This is my favorite version, Pandora.


* Exported from MasterCook *

Ultimate Lemon Meringue Pie

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PASTRY CRUST-----
1 1/2 c All-purpose flour
3/4 ts Salt
6 oz Crisco vegetable shortening
5 tb Ice water
-----FILLING-----
2 1/4 c Water
1 1/2 c Sugar
3/4 c Fresh lemon juice
9 ea Large egg yolks
7 1/2 tb Cornstarch
3 tb Grated lemon peel
3/8 ts Salt
3 tb Unsalted butter
-----MERINGUE-----
7 ea Large egg whites
1/2 ts Cream of tartar
1 2/3 c Powdered sugar

PASTRY CRUST: Preheat oven to 425 degrees F. Combine flour and salt in
large mixing bowl. Cut shortening into flour mixture until the consistency
of small peas. Add ice water 1 tablespoon at a time, tossing mixture
together with 2 forks. When mixture can be pressed together to form a
mass, form into a flattened ball, wrap in plastic wrap, and refrigerate for
1 hour before rolling out.

Roll pastry to 1/8-inch thickness. Gently fit into pie plate, crimp edges,
and prick with a fork. Place in freezer for 10-15 minutes, or until quite
firm. Line pastry with aluminum foil, fill foil-lined pastry with beans,
rice, or pie weights. If using glass pie place, allow to rest until pie
plate is no longer cold.

Bake 15 minutes, remove foil and weights, and continue baking 15-20 minutes
or until very lightly browned. Remove from oven to rack and cool
completely. Reduce oven temperature to 300 degrees F.

FILLING: Whisk first 7 ingredients in heavy medium saucepan to blend.
Using whisk, stir over medium heat until filling thickens and just begins
to boil, about 15-20 minutes. Remove from heat. Whisk in butter. Spoon
hot filling into prepared crust.

MERINGUE: Using elecric mixer, beat egg whites in large stainless steel
bowl at low speed until foamy. Beat in cream of tartar and 1 tablespoon
sugar. gradually beat in remaining sugar, 1 tablespoon at a time. Beat at
medium speed until stiff glossy peaks form, about 8 minutes.

Spread meringue over warm filling, covering completely, sealing meringue to
crust edges and mounding in center. (This will seem like far too much
meringue, but after baking the meringue will shrink in height, and will not
separate or weep.)

Bake pie for 30 minutes. Reduce oven temperature to 275 degrees F. and
continue to bake untiil meringue is golden brown and set when pie is shaken
slightly, about 50 minutes. Transfer pie to rack and cool completely,
about 4 hours. (Can be baked 1 day ahead. Refrigerate uncovered.)


NOTES :

This makes a large, deep pie.

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
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Date: Friday, 01(I)/30(XXX)/09(MMIX)
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Countdown till President's Day
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You live and learn. Or you don't live long.
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