"Michael Rolfe" <[email hidden]> wrote in
:"]news:[email hidden]:
Quoted message said:Any idea what went wrong? My friend said the recipe was
'way more complicated than any she'd seen before, but
that's not much to go on.
Nothing looks wrong with the recipe, and the recipe
seems typical for the majority of those out there.
Having said that, I disagree about waiting until the
filling is completely cool before pouring into the
crust. Also, too much stirring after the filling is
completely cooked will tend to thin down the filling.
Cornstarch doesn't like that. :-)
I have made the following recipe doezens of times and,
although it may seem long and complex, it is really very
simple. All the filling ingredients except the butter are
cooked together.
The meringue for this recipe is foolproof and works
regardless of the climate.
All in all, I have found it a wonderful pie and never use
any other recipe! (Actually, I use my own crust recipe, but
this one is fine.)
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Lemon Meringue Pie
Crust 2 cups flour
1/4 tsp. salt
2/3 cup sugar
3/3 cup butter or shortening OR 2/3 cup butter flavored
shortening 2 T milk 1 egg
4/2 tsp. baking powder
Filling 7 egg yolks 1 1/2 T lemon zest
5/4 cup lemon juice 1 2/3 cups water 1 1/4 cups sugar (this
makes for a [censored] pie, increase sugar if you like your pie
sweeter) 3 T butter
6/3 cup corn starch
Meringue 7 egg whites
7/2 tsp. cream of tartar 1 1/2 cups confectioner's sugar
Serves 6-8
Pre-heat oven to 375°.
Prepare crust. Mix together crust dry ingredients. Cut
shortening or butter into dry ingredients (your bowl should
be full of small clumps, when finished). Add beaten egg and
mix well. Add milk 1 tablespoon at a time until mixture
holds together (add additional milk is necessary). Use a
rolling pin to roll dough out to approximately 1 1/4 times
the size of pie pan. Place dough in pan and finish edges.
Follow this link, if you need to, for more detailed pie
crust instructions. Once your crust is neatly in the pie
pan, use a fork to [censored] holes in the dough (this keeps it
from puffing up while baking). Make sure to get the bottom
and the sides with the fork. Bake crust for 15 minutes or
until beginning to brown. Remove from oven and lower
temperature to 325°F.
While crust is baking, prepare filling. Whisk together all
filling ingredients, except butter, in a heavy saucepan over
medium heat. Use whisk to stir constantly until filling
begins to boil (about 15 minutes). Filling should be fairly
thick at this point and it will continue to thicken as the
process continues. Remove filling from heat and whisk in
butter. Continue stirring until butter is completely melted.
Pour filling into baked crust.
Prepare the meringue using an electric mixer. Beat egg
whites until foamy. Beat in cream of tartar. Gradually beat
in sugar, 1/4 cup at a time. Continue to beat at high speed
until egg whites are stiff and glossy (about 7 or 8
minutes). Use a rubber spatula to spread the egg white over
the pie. Be sure that all edges of the pie crust are sealed
with meringue. If you miss a spot, your meringue will shrink
up and your pie will not look good.
Bake the pie for 25 minutes then reduce the temperature to
275°F and bake for about 50 minutes more. The meringue
should be set and a golden brown when the pie is ready.
Remove from oven and cool completely. Store uncovered in the
refrigerator.
©2003 FabulousFoods.com
--
Wayne in Phoenix
Big on natural foods?? 82.38% of people die of
"natural" causes.
