by Pam Anderson. I've searched and searched but most sites say "this recipe by Pam Anderson, adapted" They are using crumb crusts instead of the regular pie crust, shortening instead of all butter. It is from a book she wrote called The Perfect Recipe, I think. I'd be so happy if someone had this recipe.
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Help! I've lost my recipe called "The Ultimate Lemon Meringue Pie
- Thread starter karennoca
- Start date
mariadnoca
Moderator
All I could find was a graham included crust and butter+shortening combo...
here it is again from an old Epi forum post at the link. smileys/frown.gif From someone who said it's from Pam via CI, I've cleaned it up for readability below:
James: From cooksillustrated.com
Posted: Jun 15, 2001 8:09 AM
LisM, I couldn't find either of those Bon Appetmt recipes. In case you don't have it, here is a recipe from cooksillustrated.com I take their mag, but don't know if the recipe appears there. (I would practically swear by their recipes, although I have tried this one. Sorry it got mangled during copying and pasting.) ++++++++++++++++++++++++++++++++++++
No-Weep Lemon Meringue Pie
This is the ultimate lemon meringue pie a crisp crust; a firm, lush filling; and a no-weep meringue. The challenge: Most everybody loves lemon meringue pie -- at least the bottom half of it. The most controversial part is the meringue. Meringue falls into the category of unsolved culinary mysteries. On any given day it can shrink, bead, puddle, deflate, burn, sweat, break down, or turn rubbery. The solution: We consulted food scientist Shirley Corriher, who told us that the puddling underneath the meringue is from undercooking. The beading on top of the pie is from overcooking. We discovered that if the filling is piping hot when the meringue is applied, the underside of the meringue will not undercook; if the oven temperature is relatively low, the top of the meringue won't overcook. Baking the pie in a relatively cool oven also produces the best-looking, most evenly baked meringue. To further stabilize the meringue, we like to beat in a tiny amount of cornstarch; if you do this, the meringue will not weep, even on hot, humid days.
THE ULTIMATE LEMON MERINGUE PIE
Makes one 9-inch pie
Graham Cracker-Coated Pie Shell
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons unsalted chilled butter, cut into 1/4-inch pieces
4 tablespoons chilled all-vegetable shortening
3 4 tablespoons cold water
1/2 cup graham cracker crumbs
Lemon Filling
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/2 cups cold water
6 large egg yolks
1 tablespoon zest from 1 lemon
1/2 cup juice from 2 or 3 lemons
2 tablespoons unsalted butter
Meringue Topping
1 tablespoon cornstarch
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract
1. For the pie shell, mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five 1-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than a small pea, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle 3 tablespoons cold water over mixture. Using rubber spatula, fold water into mixture; press down on dough mixture with broad side of spatula until dough sticks together. If dough will not come together, add up to 1 tablespoon more cold water. Shape dough into ball, then flatten into 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.
3. Generously sprinkle work area with 2 tablespoons graham cracker crumbs. Place dough on work area. Scatter a few more crumbs over dough. Roll dough from center to edges, turning it into a 9-inch disk, rotating a quarter turn after each stroke and sprinkling additional crumbs underneath and on top as necessary to coat heavily. Flip dough over, and continue to roll, but not rotate, to form a 13-inch disk slightly less than 1/8-inch thick.
4. Fold dough in quarters; place dough point in center of 9-inch Pyrex pie pan. Unfold to cover pan completely, letting excess dough drape over pan lip. To fit dough to pan, lift edge of dough with one hand and press dough in pan bottom with other hand; repeat process around circumference of pan to ensure dough fits properly and is not stretched. Trim all around, 1/2-inch past lip of pan. Tuck 1/2 inch of overhanging dough under so folded edge is flush with lip pan; press to seal. Press thumb and index finger about 1/2-inch apart against outside edge of dough, then use index finger or knuckle of other hand to poke a dent on inside edge of dough through opening created by the other fingers. Repeat to flute around perimeter of pie shell.
5. Refrigerate until firm, about 30 minutes. Prick shell at 1/2-inch intervals; press a doubled 12-inch square of aluminum foil into pie shell; prick again and refrigerate at least 30 minutes.
6. Adjust oven rack to lowest position, heat oven to 400 degrees. Bake, checking occasionally for ballooning, until crust is firmly set, about 15 minutes. Reduce oven temperature to 350 degrees, remove foil, and continue to bake until crust is crisp and rich brown in color, about 10 minutes longer.
7. For the filling, mix first four ingredients in a large, nonreactive saucepan. Bring mixture to simmer over medium heat, whisking occasionally at beginning of the process and more frequently as mixture begins to thicken. When mixture starts to simmer and turn translucent, whisk in egg yolks, two at a time. Whisk in zest, then lemon juice, and finally butter. Bring mixture to a good simmer, whisking constantly. Remove from heat, place plastic wrap directly on surface of filling to keep hot and prevent skin from forming.
8. For the meringue, mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.
9. Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. Remove plastic from filling and return to very low heat during last minute or so of beating meringue (to ensure filling is hot).
10. Pour filling into pie shell. Using a rubber spatula, immediately distribute meringue evenly around edge then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking. Use spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature. Serve.
November, 1994 Original article and recipes by Karen Tack and Pam Anderson
http://boards.epicurious.com/thread.jspa?messageID=349301
here it is again from an old Epi forum post at the link. smileys/frown.gif From someone who said it's from Pam via CI, I've cleaned it up for readability below:
James: From cooksillustrated.com
Posted: Jun 15, 2001 8:09 AM
LisM, I couldn't find either of those Bon Appetmt recipes. In case you don't have it, here is a recipe from cooksillustrated.com I take their mag, but don't know if the recipe appears there. (I would practically swear by their recipes, although I have tried this one. Sorry it got mangled during copying and pasting.) ++++++++++++++++++++++++++++++++++++
No-Weep Lemon Meringue Pie
This is the ultimate lemon meringue pie a crisp crust; a firm, lush filling; and a no-weep meringue. The challenge: Most everybody loves lemon meringue pie -- at least the bottom half of it. The most controversial part is the meringue. Meringue falls into the category of unsolved culinary mysteries. On any given day it can shrink, bead, puddle, deflate, burn, sweat, break down, or turn rubbery. The solution: We consulted food scientist Shirley Corriher, who told us that the puddling underneath the meringue is from undercooking. The beading on top of the pie is from overcooking. We discovered that if the filling is piping hot when the meringue is applied, the underside of the meringue will not undercook; if the oven temperature is relatively low, the top of the meringue won't overcook. Baking the pie in a relatively cool oven also produces the best-looking, most evenly baked meringue. To further stabilize the meringue, we like to beat in a tiny amount of cornstarch; if you do this, the meringue will not weep, even on hot, humid days.
THE ULTIMATE LEMON MERINGUE PIE
Makes one 9-inch pie
Graham Cracker-Coated Pie Shell
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons unsalted chilled butter, cut into 1/4-inch pieces
4 tablespoons chilled all-vegetable shortening
3 4 tablespoons cold water
1/2 cup graham cracker crumbs
Lemon Filling
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/2 cups cold water
6 large egg yolks
1 tablespoon zest from 1 lemon
1/2 cup juice from 2 or 3 lemons
2 tablespoons unsalted butter
Meringue Topping
1 tablespoon cornstarch
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract
1. For the pie shell, mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five 1-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than a small pea, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle 3 tablespoons cold water over mixture. Using rubber spatula, fold water into mixture; press down on dough mixture with broad side of spatula until dough sticks together. If dough will not come together, add up to 1 tablespoon more cold water. Shape dough into ball, then flatten into 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.
3. Generously sprinkle work area with 2 tablespoons graham cracker crumbs. Place dough on work area. Scatter a few more crumbs over dough. Roll dough from center to edges, turning it into a 9-inch disk, rotating a quarter turn after each stroke and sprinkling additional crumbs underneath and on top as necessary to coat heavily. Flip dough over, and continue to roll, but not rotate, to form a 13-inch disk slightly less than 1/8-inch thick.
4. Fold dough in quarters; place dough point in center of 9-inch Pyrex pie pan. Unfold to cover pan completely, letting excess dough drape over pan lip. To fit dough to pan, lift edge of dough with one hand and press dough in pan bottom with other hand; repeat process around circumference of pan to ensure dough fits properly and is not stretched. Trim all around, 1/2-inch past lip of pan. Tuck 1/2 inch of overhanging dough under so folded edge is flush with lip pan; press to seal. Press thumb and index finger about 1/2-inch apart against outside edge of dough, then use index finger or knuckle of other hand to poke a dent on inside edge of dough through opening created by the other fingers. Repeat to flute around perimeter of pie shell.
5. Refrigerate until firm, about 30 minutes. Prick shell at 1/2-inch intervals; press a doubled 12-inch square of aluminum foil into pie shell; prick again and refrigerate at least 30 minutes.
6. Adjust oven rack to lowest position, heat oven to 400 degrees. Bake, checking occasionally for ballooning, until crust is firmly set, about 15 minutes. Reduce oven temperature to 350 degrees, remove foil, and continue to bake until crust is crisp and rich brown in color, about 10 minutes longer.
7. For the filling, mix first four ingredients in a large, nonreactive saucepan. Bring mixture to simmer over medium heat, whisking occasionally at beginning of the process and more frequently as mixture begins to thicken. When mixture starts to simmer and turn translucent, whisk in egg yolks, two at a time. Whisk in zest, then lemon juice, and finally butter. Bring mixture to a good simmer, whisking constantly. Remove from heat, place plastic wrap directly on surface of filling to keep hot and prevent skin from forming.
8. For the meringue, mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.
9. Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. Remove plastic from filling and return to very low heat during last minute or so of beating meringue (to ensure filling is hot).
10. Pour filling into pie shell. Using a rubber spatula, immediately distribute meringue evenly around edge then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking. Use spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature. Serve.
November, 1994 Original article and recipes by Karen Tack and Pam Anderson
http://boards.epicurious.com/thread.jspa?messageID=349301
It might be this one from CI REC: Mile-high Lemon Meringue Pie...
Mile-high Lemon Meringue Pie
Recipe By: Cook's Illustrated
Serving Size: 8
Ingredients:
Lemon Filling
1 1/4 cups sugar
1 cup lemon juice (from 6 lemons)
1/2 cup water
1/4 cup cornstarch
1/4 teaspoon table salt
8 large egg yolks (reserve 4 whites for meringue)
2 tablespoons grated lemon zest
3 tablespoons unsalted butter, cut into pieces and softened
1 (9-inch) pie shell, fully baked and cooled
Meringue
1/2 cup water
1 cup sugar
4 large egg whites (reserved from filling)
Pinch table salt
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Directions:
For the filling: Whisk sugar, lemon juice, water, cornstarch, and salt together in large nonreactive saucepan until cornstarch is dissolved. Bring to simmer over medium heat, whisking occasionally, until mixture becomes translucent and begins to thicken, about 5 minutes. Whisk in yolks until combined. Stir in zest and butter. Bring to simmer and stir constantly until mixture is thick enough to coat back of spoon, about 2 minutes. Strain through fine-mesh strainer into pie shell and scrape filling off underside of strainer. Place plastic wrap directly on surface of filling and refrigerate until set and well chilled, at least 2 hours and up to 1 day. 2. For the meringue: Adjust oven rack to middle position and heat oven to 400 degrees. Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites. 3. With electric mixer, beat whites in large bowl at medium-low speed until frothy, about 1 minute. Add salt and cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick and shiny, 5 to 9 minutes. 4. Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack and cool to room temperature. Serve.
Notes:
If using a hand-held mixer, you will need a very large, deep bowl and should move the beaters vigorously in step 3 to avoid underbeating the egg whites. This pie is best on the day it’s made.
Mile-high Lemon Meringue Pie
Recipe By: Cook's Illustrated
Serving Size: 8
Ingredients:
Lemon Filling
1 1/4 cups sugar
1 cup lemon juice (from 6 lemons)
1/2 cup water
1/4 cup cornstarch
1/4 teaspoon table salt
8 large egg yolks (reserve 4 whites for meringue)
2 tablespoons grated lemon zest
3 tablespoons unsalted butter, cut into pieces and softened
1 (9-inch) pie shell, fully baked and cooled
Meringue
1/2 cup water
1 cup sugar
4 large egg whites (reserved from filling)
Pinch table salt
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Directions:
For the filling: Whisk sugar, lemon juice, water, cornstarch, and salt together in large nonreactive saucepan until cornstarch is dissolved. Bring to simmer over medium heat, whisking occasionally, until mixture becomes translucent and begins to thicken, about 5 minutes. Whisk in yolks until combined. Stir in zest and butter. Bring to simmer and stir constantly until mixture is thick enough to coat back of spoon, about 2 minutes. Strain through fine-mesh strainer into pie shell and scrape filling off underside of strainer. Place plastic wrap directly on surface of filling and refrigerate until set and well chilled, at least 2 hours and up to 1 day. 2. For the meringue: Adjust oven rack to middle position and heat oven to 400 degrees. Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites. 3. With electric mixer, beat whites in large bowl at medium-low speed until frothy, about 1 minute. Add salt and cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick and shiny, 5 to 9 minutes. 4. Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack and cool to room temperature. Serve.
Notes:
If using a hand-held mixer, you will need a very large, deep bowl and should move the beaters vigorously in step 3 to avoid underbeating the egg whites. This pie is best on the day it’s made.