Tuesday, February 9, 2016

SnowPie2k16 - 8

Sometimes I ad-lib recipes. Like 93.7% of the time I don't follow a recipe completely. 89.2% of the time this works out for me. And yes, totally pulling numbers out of the sky, (those numbers are likely inflated slightly).

However, I'd never made a meringue pie, or a lemon pie. I didn't deviate on the recipe at all. I did, however, have to rush as soon as it came out of the oven to take my daughter 2 hours away to a Dr appt and may not have cooled the pie as requested...it sweated. Other than that this pie was easier than I imagined, and as delicious as the one I bought from their restaurant. (Better, actually, because I didn't make the meringue sky high...another story for another day)

Lemon Meringue Pie - Blue Bonnet Cafe
1 1/2 cup sugar
3 tbsp cornstarch
3 tbsp flour
Dash of salt
1 1/2 cup water
3 eggs
2 tbsp butter
1/2 tsp finely shredded lemon peel
1/3 cup lemon juice
Pie crust
Meringue for pie - recipe follows

Prepare and roll out pastry. Line a 9-in pie plate. Trim pastry to 1/2-in beyond edge of pie plate. Flute edge; prick pastry. Bake in 450 oven for 10 to 12 minutes or until golden brown. Cool.

For Filling: in a medium saucepan combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue. Best eggs yolks slightly. Stir about 1 cup of the hot mixture into the beaten yolks. Return mixture to saucepan. Bring mixture to gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gradually stir in lemon juice, mixing well. Turn filling into baked pastry shell. Make meringue for pie using the reserved egg whites. Spread meringue over hot filling; seal to edge. Bake in 350 oven for 12-15 minutes or until golden. Cook completely before serving. For Lemon Cream Pie to with whipped cream instead of meringue.

For 3-egg meringue:
3 egg whites, room temperature
1/2 tsp vanilla
1/4 tsp cream of tartar
6 tbsp sugar

In a medium mixer bowl beat the egg whites, vanilla and cream of tartar at medium speed of mixer for about 1 minute or until soft peaks form. Gradually add the sugar, about 1 tbsp at a time, beating at high speed about 4 minutes more or until mixture forms stiff, glossy peaks and sugar is dissolved. Immediately spread meringue over pie, carefully sealing edge of pastry to prevent shrinkage (any Seinfeld fans out there, hello?) Bake as directed above.

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