Lemon Meringue (NYT adapted)

0

Yield: One 9-inch pie

  • Flaky pie crust, enough for a 9-inch shell (see recipe)
  • FILLING (some comments said to double)
  • 2Meyer lemons or other large lemons
  • 2eggs
  • 3egg yolks
  • 6tablespoons sugar
  • 3tablespoons salted butter, cut in 3 pieces
  • 3tablespoons unsalted butter, cut in 3 pieces
  • MIRENGUE
  • 3egg whites, at warm room temperature
  • ¼teaspoon cream of tartar
  • 6tablespoons superfine sugar
  • ½teaspoon vanilla extract

Preparation

  1. Step 1Prepare the shell. Roll the pastry into a 12-inch circle, ⅛-inch thick, and fit gently into the pan. Tri the edge a half-inch beyond the rim, fold under and crimp or pinch to make a decorative edge. Prick the bottom with a fork. Freeze the shell for 20 to 30 minutes.
  2. Step 2Prepare the filling. Grate the zest from the lemons into a small, noncorrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
  3. Step 3In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed. Stir in the lemon juice and pulp, then the six tablespoons of butter.
  4. Step 4Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon. Remove from heat, allow to stand five minutes, then whisk briefly to smooth. Set aside.
  5. Step 5Preheat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on.
  6. Step 6Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set. Remove pie and turn oven to 375.
  7. Step 7Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
  8. Step 8Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
  9. Step 9Allow to cool completely, from one to two hours, but do not refrigerate.
Bryan

Leave a Reply