Thank you Wayne! It seams very good. Now I must save and translate. Then if
I have to ask something I 'll have to desturbe you again
I think I have not the "pie plate". I have to search it on web to understand
what it is. Then I must search cream tartar because not many shops sells it.
BTW thank you again Wayne for your sweet recipe.
--
Cheers
Pandora

-----------------------------------------
"Wayne Boatwright" > ha scritto nel
messaggio .247...
> 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
> ************************************************** **********************
> Date: Friday, 01(I)/30(XXX)/09(MMIX)
> ************************************************** **********************
> Countdown till President's Day
> 2wks 2dys 22hrs 47mins
> ************************************************** **********************
> You live and learn. Or you don't live long.
> ************************************************** **********************
>