Lemon Meringue Pie
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A traditional lemon meringue pie is made by filling a prebaked pie crust with lemon curd, topping with soft meringue, and baking. In this version, a hard meringue shell replaces the traditional pie crust and an especially tangy lemon curd is used as a counterpoint to the sweet crust and soft meringue topping. Whipped cream is added last. The delicate interplay of flavors and textures - the crunch of the meringue shell, the tang of the lemon curd, the softness of the meringue topping, and the whipped cream - makes an irresistible combination. For this pie, you need to make two kinds of meringue: The first meringue is used for the crunchy shell. Made with relatively little sugar; it works fine on dry cool days; but if you are making it on a humid day the meringue will need additional confectioners' sugar folded in at the end to keep it crunchy. The second meringue, for the soft topping, is made with less than the usual amount of sugar beaten into the whites so that it will remain soft after baking. Most recipes for lemon curd contain at least some whole eggs, but this recipe uses all egg yolks because they are at hand from making the meringue. This lemon curd contains no cornstarch.
ingredients
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serves: 1
Meringue shell:
butter (room-temperature)
confectioners' sugar (for the pie pan)
6 egg whites
1 pinch of cream of tartar (if not using a copper bowl)
14 tablespoons granulated sugar
1 1/3 cups confectioners' sugar (if it is a humid day - see head note)
Lemon curd:
8 egg yolks
2/3 cup sugar
1 lemon (grated zest)
2/3 cup lemon juice (about 5 lemons)
6 tablespoons butter (sliced)(optional)
Meringue topping:
4 egg whites
1 pinch of cream of tartar (if not using a copper bowl)
6 tablespoons sugar
Whipped cream:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Servings Per Recipe: 1
Amount per Serving
Calories: 3804
- Total Fat: 119 g
- Saturated Fat: 73.4 g
- Trans Fat: 2.8 g
- Cholesterol: 533.3 mg
- Sodium: 785.4 mg
- Total Carbs: 697.7 g
- Dietary Fiber: 0.7 g
- Sugars: 684.6 g
- Protein: 13.7 g
preparation
1. Cover the prepared pie plate with a thick layer of stiff meringue. Leave an indentation in the middle to hold the lemon curd. Bake until hard and dry to the touch.
2. Spoon the lemon curd into the middle of the baked shell.
3. Spread the soft meringue over the whole shell. Bake at 350°F for about 15 minutes, or until medium brown. Let cool for at least 1 hour.
4. Just before serving, spread the whipped cream over the browned meringue.
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comments
Mommy_loves_to_cook
May 15, 2012