LEMON MERINGUE PIE
This adaptation of Alice Waters's lemon meringue pie came to the Times in a 1987 article in the Sunday magazine. It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.
Provided by ALICE WATERS
Categories dessert
Time 4h
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- Prepare the shell. Roll the pastry into a 12-inch circle, 1/8-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.
- Prepare 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.
- In 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.
- Cook, 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.
- Preheat 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.
- Spread 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.
- Make 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.
- Spread 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.
- Allow to cool completely, from one to two hours, but do not refrigerate.
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SIBYL MASENGELI
[email protected]I followed the recipe exactly and the pie turned out terrible.
Obed Nationz
[email protected]This pie was a disappointment. The crust was soggy and the filling was too runny.
Ram Narayan Mehta
[email protected]I would definitely make this pie again, but I might try adding a little less lemon juice next time.
Arsad Arsad
[email protected]Overall, I thought this was a good recipe. The pie was delicious and it wasn't too difficult to make.
Mmagauta Kumbi
[email protected]I had some trouble getting the meringue to brown, but I think that was just because my oven wasn't hot enough.
Cheetah Delivery
[email protected]This pie was a bit too tart for my taste, but I think that's just a personal preference.
Noor Alsayed
[email protected]I'm not a baker, but this recipe was easy to follow and the pie turned out great.
Sabrina Tanasi
[email protected]This pie is a must-try!
Malika Elallaoui
[email protected]I would definitely recommend this recipe to anyone who loves lemon meringue pie.
Hard Live
[email protected]This pie is perfect for any occasion.
Bigshotzzz
[email protected]I'm not a big fan of lemon meringue pie, but this recipe changed my mind. It was so good!
Momina Malik
[email protected]This pie was delicious! I made it for my family and they loved it.
Exquisite Mukhari
[email protected]I've made this pie several times and it's always a hit. The crust is flaky and the filling is tart and sweet. The meringue is light and fluffy.
Salman 9999
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. The crust is flaky and the filling is tart and sweet. The meringue is light and fluffy.
Mahlane Rannius
[email protected]I love this recipe! It's so easy to follow and the pie always turns out delicious. I've made it several times for friends and family and they all rave about it.
MDSAYEED MDSAYEED
[email protected]I followed the recipe exactly and the pie turned out perfectly. The crust was golden brown and the filling was thick and creamy. The meringue was light and fluffy.
Dennis Matata
[email protected]This pie was delicious! I made it for a potluck and it was a huge hit. The crust was flaky and the filling was tart and sweet. The meringue was perfectly browned.
Kingston
[email protected]I've tried many lemon meringue pie recipes over the years, but this one is by far the best. The filling is perfectly balanced, and the meringue is so light and fluffy. I will definitely be making this pie again and again.
Caasho Cusmaan
[email protected]This lemon meringue pie recipe is a winner! The crust is flaky and buttery, the filling is tart and sweet, and the meringue is light and fluffy. I've made this pie several times now and it's always a hit.