You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO T&T Lemon Meringue Pie. Need to use up some Meyer Lemons.
- Thread starter maycee
- Start date
In Search Of:
originally posted by GayR--REC: Meyer Lemon Meringue Pie---Chez Panisse Desserts...
Meyer Lemon Meringue Pie
Recipe By :Chez Panisse Desserts/Lindsey Shere and Alice Waters
Serving Size : 8
Sweet Dough For Pies -- (See Recipe)
Filling:
2 lemons -- Meyer
2 eggs
3 egg yolks
6 tablespoons sugar
2 tablespoons milk
1/4 teaspoon cornstarch
3 tablespoons unsalted butter
3 tablespoons salted butter
Meringue:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla
Preheat oven to 375 degrees. Bake pie shell for about 20 minutes, or until set and dry-looking on the bottom. Turn heat down to 350 degrees and continue baking until the crust is golden brown. Cool slightly.
Filling: Grate peel from lemons into a small nonreactive bowl. Juice lemons and strain juice into the same bowl. Strain out the seeds, but force as much pulp as possible through the strainer.
In a heavy nonreactive saucepan, heat eggs and egg yolks with sugar just until mixed. In a small cup, gradually mix milk into cornstarch, then add to the egg mixture. (The cornstarch is necessary if the filling is to brown properly when baking. If you do not want to brown the tart, omit cornstarch.) Next stir in juice mixture. It will look a bit curdled when the juice is added, but will smooth out later. Cut butter into pieces and add to mixture. Cook over low to medium heat, stirring constantly, until mixture just coats the spoon. Let stand 5 minutes to thicken, then whisk slightly to smooth it.
At this point, you can pour the filling into a container and keep it in the refrigerator for up to 2 weeks.
To bake, preheat oven to 375 degrees. Spread the lemon filling in the shell and bake 10 to 15 minutes or until the filling is just set.
Meringue: Warm egg whites slightly. Beat until frothy, then add cream of tartar. Beat until they hold rounded peaks, and gradually beat in the sugar, then vanilla. Carefully spread meringue over lemon filling, and press it against the edges of the pie shell to seal. Make a pretty design in it with your knife or spatula. Bake at 375 degrees for about 10 minutes, or until the meringue is lightly browned.
Cool thoroughly, 1 to 2 hours, but do not refrigerate.
Variation: If you prefer a cream topping, omit meringue. Whip 1 cup whipping cream with sugar and vanilla to taste to soft peaks. Spread it on top of baked and cooled lemon filling, or pipe it on with a decorative tip.
Sweet Dough For Pies
1 1/4 cups all-purpose flour -- bleached
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter -- cold
1 large egg
To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground corn meal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1 second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarse ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball.
Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
Press the dough into a disk (two equal disks for the larger amount of dough).
Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6 inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour
Storage: Keep the dough in the refrigerator up to two days, or freeze it double wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
Variations:
SPICE CRUST:
Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg and ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe.
COCOA DOUGH:
Add 2 tablespoons sifted non-alkalized cocoa powder to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe. If the dough seems dry after adding egg(s), add a teaspoon or two of water, no more.
NOTES : Dough should rest in the refrigerator for at least 1 hour
Meyer Lemon Meringue Pie
Recipe By :Chez Panisse Desserts/Lindsey Shere and Alice Waters
Serving Size : 8
Sweet Dough For Pies -- (See Recipe)
Filling:
2 lemons -- Meyer
2 eggs
3 egg yolks
6 tablespoons sugar
2 tablespoons milk
1/4 teaspoon cornstarch
3 tablespoons unsalted butter
3 tablespoons salted butter
Meringue:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla
Preheat oven to 375 degrees. Bake pie shell for about 20 minutes, or until set and dry-looking on the bottom. Turn heat down to 350 degrees and continue baking until the crust is golden brown. Cool slightly.
Filling: Grate peel from lemons into a small nonreactive bowl. Juice lemons and strain juice into the same bowl. Strain out the seeds, but force as much pulp as possible through the strainer.
In a heavy nonreactive saucepan, heat eggs and egg yolks with sugar just until mixed. In a small cup, gradually mix milk into cornstarch, then add to the egg mixture. (The cornstarch is necessary if the filling is to brown properly when baking. If you do not want to brown the tart, omit cornstarch.) Next stir in juice mixture. It will look a bit curdled when the juice is added, but will smooth out later. Cut butter into pieces and add to mixture. Cook over low to medium heat, stirring constantly, until mixture just coats the spoon. Let stand 5 minutes to thicken, then whisk slightly to smooth it.
At this point, you can pour the filling into a container and keep it in the refrigerator for up to 2 weeks.
To bake, preheat oven to 375 degrees. Spread the lemon filling in the shell and bake 10 to 15 minutes or until the filling is just set.
Meringue: Warm egg whites slightly. Beat until frothy, then add cream of tartar. Beat until they hold rounded peaks, and gradually beat in the sugar, then vanilla. Carefully spread meringue over lemon filling, and press it against the edges of the pie shell to seal. Make a pretty design in it with your knife or spatula. Bake at 375 degrees for about 10 minutes, or until the meringue is lightly browned.
Cool thoroughly, 1 to 2 hours, but do not refrigerate.
Variation: If you prefer a cream topping, omit meringue. Whip 1 cup whipping cream with sugar and vanilla to taste to soft peaks. Spread it on top of baked and cooled lemon filling, or pipe it on with a decorative tip.
Sweet Dough For Pies
1 1/4 cups all-purpose flour -- bleached
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter -- cold
1 large egg
To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground corn meal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1 second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarse ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball.
Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
Press the dough into a disk (two equal disks for the larger amount of dough).
Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6 inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour
Storage: Keep the dough in the refrigerator up to two days, or freeze it double wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
Variations:
SPICE CRUST:
Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg and ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe.
COCOA DOUGH:
Add 2 tablespoons sifted non-alkalized cocoa powder to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe. If the dough seems dry after adding egg(s), add a teaspoon or two of water, no more.
NOTES : Dough should rest in the refrigerator for at least 1 hour
cynupstateny
Well-known member
I stick with my 92 year old aunt's double lemon pie. Excellent!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=50079
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=50079
shaun-in-to
Well-known member
"Cruel and unusual punishment."