MAKES: 8 servings TESTED BY: Linda B.

097 Lemon Meringue Pie

TASTING COMMENTS:

Getting a piece of meringue pie that holds a nice edge depends on ensuring that the filling doesn’t squish out of the crust when it’s sliced. The secret: Don’t cut the cooking time short. That last 2 minutes is a make-or-break step!—LB

prep 40 minutes bake 30 minutes at 325°F cool 1 hour chill 5 hourS

Cornstarch must be added to a cold liquid and then heated for it to lose its starchy flavor and start the thickening process. Closely follow the timings in the recipe for perfectly thickened filling.

1 medium lemon = about 3 Tbsp. juice and 2 tsp. zest

1. Prepare Baked Pastry Shell; set aside. Separate egg yolks from egg whites. Set aside yolks for filling and whites for Five-Egg White Meringue.

2. Preheat oven to 325°F. For filling, in a medium saucepan stir together sugar and cornstarch. Stir in lemon zest (if desired), the water, and lemon juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat.

3. Lightly beat egg yolks with a whisk. Gradually whisk half of the hot lemon mixture into the egg yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and whisk 2 minutes more. Remove from heat. Add butter pieces, whisking until melted. Cover filling with plastic wrap and keep warm.

4. Prepare Five-Egg White Meringue. Pour warm filling into Baked Pastry Shell. Immediately spoon meringue over filling; spread meringue evenly, sealing it to the edges of the pastry shell. Using the back of a spoon, swirl meringue to form high, decorative peaks. Bake 30 minutes. Cool 1 hour on a wire rack. Chill 5 to 6 hours before serving; cover pie for longer storage.

Baked Pastry Shell Preheat oven to 450°F. In a medium bowl stir together 1½ cups all-purpose flour and ½ tsp. salt. Using a pastry blender, cut in ¼ cup shortening and ¼ cup butter, cut up, until pieces are pea size. Sprinkle 1 Tbsp. ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 Tbsp. at a time (¼ to ⅓ cup ice water total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry to make even with edge of pie plate. Crimp edge as desired. With a fork, prick side and bottom of pastry. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 6 to 8 minutes more or until pastry is golden brown. Cool on a wire rack.

Five-Egg White Meringue Allow 5 egg whites to stand at room temperature 30 minutes. In a large bowl combine the egg whites, 1 tsp. vanilla, and ½ tsp. cream of tartar. Beat with a mixer on medium about 1 minute or until soft peaks form (tips curl). Add 1 cup sugar, 1 Tbsp. at a time, beating on high 6 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves (rub a small amount between two fingers; it should feel completely smooth).

Per serving 623 cal., 23 g fat (11 g sat. fat), 167 mg chol., 283 mg sodium, 101 g carb., 1 g fiber, 76 g sugars, 7 g pro.

TESTING NOTES

1. Even a little fat will hinder your meringue. Beat room-temperature egg whites, vanilla, and cream of tartar just until the tips curl over. The whites will move less like liquid in the bowl once you hit soft-peak stage.

2. Add the sugar to the egg white mixture, 1 Tbsp. at a time, beating continuously. Occasionally rub a small amount of meringue between your fingers. It should feel smooth if the sugar is dissolved. If not, keep beating before you add more.

3. The meringue is ready when the mixture forms stiff, glossy peaks (the tips will stand straight) and all of the sugar has dissolved.

4. To test the texture of the meringue for doneness, rub a small amount between two fingers. It should feel completely smooth.

5. Spread the meringue over the filling while it is still hot to prevent the meringue from weeping (forming a watery layer between the meringue and filling) after baking.

6. Make sure the meringue completely covers the hot filling right up to the edge of the crust. This helps the bottom of the meringue cook and stick to the filling so it won’t slide off the pie when it is cut. Use a small spoon or spatula to make high peaks and decorative swirls in the meringue before baking.

Lemon Meringue Pie