Lemon Meringue Pie with Graham Crust - Revision history

Dhanson: /* Preparation */

2019-06-03T21:53:33Z

Preparation

← Older revision		Revision as of 21:53, 3 June 2019
Line 35:		Line 35:
	Meanwhile, whisk sugar and cornstarch in heavy medium saucepan until no lumps remain. Gradually whisk in lemon juice. Add eggs 1 at a time, whisking to blend well after each addition. Stir in finely grated lemon peel. Whisk mixture constantly over medium heat until filling thickens and boils. Remove from heat; whisk to smooth if necessary. Transfer filling to prepared crust. Smooth top.		Meanwhile, whisk sugar and cornstarch in heavy medium saucepan until no lumps remain. Gradually whisk in lemon juice. Add eggs 1 at a time, whisking to blend well after each addition. Stir in finely grated lemon peel. Whisk mixture constantly over medium heat until filling thickens and boils. Remove from heat; whisk to smooth if necessary. Transfer filling to prepared crust. Smooth top.

	Using electric mixer, beat egg whites, cream of tartar~~, and coarse salt~~ in large bowl until frothy. ~~With mixer running, gradually beat~~ in sugar. Continue beating until stiff and glossy.		Using electric mixer, beat egg whites and cream of tartar in a large bowl until frothy. Beat in the sugar 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Beat in the vanilla.

	Spread meringue over warm filling, sealing meringue to crust at edges. Using spatula, form peaks and swirls in meringue. Bake pie until meringue is golden brown, about 15 minutes. Cool pie completely on rack.		Spread meringue over warm filling, sealing meringue to crust at edges. Using spatula, form peaks and swirls in meringue. Bake pie until meringue is golden brown, about 15 minutes. Cool pie completely on rack.

Dhanson: /* Ingredients */

2019-06-03T21:52:21Z

Ingredients

← Older revision		Revision as of 21:52, 3 June 2019
Line 19:		Line 19:
	Filling:		Filling:
	* 1 cup sugar		* 1 cup sugar
	* 4 teaspoons cornstarch		* 6 teaspoons cornstarch
	* ~~2/3~~ cup fresh lemon juice		* 1 cup fresh lemon juice
	* 4 large eggs		* 6 large eggs
	* 1 tablespoon finely grated lemon peel		* 2 tablespoon finely grated lemon peel

	Meringue:		Meringue:
	* 6 large egg whites, room temperature		* 3 large egg whites, room temperature
	* 1/4 teaspoon cream of tartar		* 1/4 teaspoon cream of tartar
	* ~~1/4 teaspoon coarse kosher salt~~		* 6 T sugar
	* 1 ~~cup sugar~~		* 1/2 t vanilla
	* Blackberry sauce

	=== Preparation ===		=== Preparation ===

Dhanson: Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=~15 min @ 375° |Source=[https://www.epicurious.com/recipes/food/views/lemon-meringue-pie-with-graham-crust-364673 Epicurious.com] |..."

2019-06-03T20:23:05Z

Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=~15 min @ 375° |Source=[https://www.epicurious.com/recipes/food/views/lemon-meringue-pie-with-graham-crust-364673 Epicurious.com] |..."

New page

{{RecipeSummary
|PrepTime=30 min
|CookTime=~15 min @ 375°
|Source=[https://www.epicurious.com/recipes/food/views/lemon-meringue-pie-with-graham-crust-364673 Epicurious.com]
|Yield=9" pie
|Rating={{Very Good}}
}}

'''NOTE:''' Instead of the crust shown, a [[Brent's Key Lime Pie|graham cracker crust]] works well too.

=== Ingredients ===
Crust:
* 1 cup whole wheat graham flour (such as Bob's Red Mill whole grain stone-ground graham flour)
* 1/2 cup unbleached all purpose flour
* 1/4 cup sugar
* 1/2 teaspoon finely grated lemon peel
* 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly

Filling:
* 1 cup sugar
* 4 teaspoons cornstarch
* 2/3 cup fresh lemon juice
* 4 large eggs
* 1 tablespoon finely grated lemon peel

Meringue:
* 6 large egg whites, room temperature
* 1/4 teaspoon cream of tartar
* 1/4 teaspoon coarse kosher salt
* 1 cup sugar
* Blackberry sauce

=== Preparation ===
Preheat oven to 375°. Butter bottom and sides of 9-inch-diameter glass pie plate. Stir first 4 ingredients in medium bowl to blend. Gradually add butter, stirring until moist clumps form. Press dough evenly onto bottom and up sides of prepared pie plate. Bake crust until golden brown and firm to touch, about 20 minutes. Maintain oven temperature.

Meanwhile, whisk sugar and cornstarch in heavy medium saucepan until no lumps remain. Gradually whisk in lemon juice. Add eggs 1 at a time, whisking to blend well after each addition. Stir in finely grated lemon peel. Whisk mixture constantly over medium heat until filling thickens and boils. Remove from heat; whisk to smooth if necessary. Transfer filling to prepared crust. Smooth top.

Using electric mixer, beat egg whites, cream of tartar, and coarse salt in large bowl until frothy. With mixer running, gradually beat in sugar. Continue beating until stiff and glossy.

Spread meringue over warm filling, sealing meringue to crust at edges. Using spatula, form peaks and swirls in meringue. Bake pie until meringue is golden brown, about 15 minutes. Cool pie completely on rack.

Cut pie into wedges and serve with blackberry sauce.

[[Category:Pie]]