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Posted: 4/22/2007 1:14:54 PM EDT
Made this for church this afternoon for the potluck
 All GONE    This recipe times 2.5 will fill a 10" skillet: Foolproof Lemon Meringue Pie Prep and cook time.' About 1 hour, plus 3 hours cooling time Notes: Flavor and texture are best if pie is served within 24 hours. Makes: 8 servings 1 3/4 cups sugar 6 tablespoons plus 2 teaspoons cornstarch 1/8 teaspoon salt 1 tablespoon grated lemon peel 1/2 cup lemon juice 4 large eggs, separated 1 tablespoon butter or margarine Baked 9-inch pie crust 1/4 teaspoon cream of tartar 1. In a 2- to 3-quart pan, mix 1 1/4 cups sugar with 6 tablespoons cornstarch and salt. Whisk in 1/2 cup cold water, lemon peel, and lemon juice, blending thoroughly. Whisk in the egg yolks. Add the butter and whisk in 1 1/2 cups boiling water. 2. Set pan over medium-high heat and stir with a flexible spatula until mixture boils, about 7 minutes. Reduce heat to medium and stir filling 1 minute more. 3. Pour filling into pie crust. 4. In a small bowl, mix the remaining 1/2 cup sugar with the remaining 2 teaspoons cornstarch. 5. In a deep bowl, beat room temperature egg whites and cream of tartar with a mixer on high speed (use whisk attachment if available) until very foamy and no liquid whites remain in bottom of bowl. Continue to beat at high speed and gradually add the sugar. starch mixture, 1 tablespoon at a time. Then beat until whites hold stiff, glossy peaks. 6. Spoon meringue onto hot pie filling. With a spatula, swirl meringue to cover filling completely, touching the rim of the pie shell. 7. Bake in a 325 [degrees] oven until meringue is browned, about 25 minutes. Set pie on rack until cool, about 3 hours. Serve, or invert a large bowl over pie (take care not to touch meringue) and chill up to 1 day. Per serving: 367 cal., 29% (108 cal.) from fat; 4.7 g protein; 12 g fat (3.6 g sat.); 62 g carbo (0.4 g fiber); 207 mg sodium; 110 mg chol. Crust: This will make enough crust for about two 10" skillets. Any extra will freeze very well. Flaky Butter Crust This is a fast, flaky crust that is prized by caterers and bakers. The fat and the dough must be kept cold throughout the entire operation of blending, rolling, and shaping. Ingredients: 1/2 teaspoon salt 1/3 cup cold water 1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch cubes 11 ounces (about 2 cups) all-purpose flour 2-1/2 cups raw rice, dried beans, or pie weights Instructions: Dissolve the salt in the water and refrigerate. Place the butter and flour in a mixer bowl. Chill bowl, ingredients, and paddle blade for mixer in freezer until well chilled, at least 30 minutes. Using the paddle blade and the slowest mixer speed, cut the butter into the flour until the butter resembles flakes of oatmeal. With the mixer running, slowly pour in the cold salted water and mix until the dough forms a ball. Divide the dough into three equal amounts. Shape each into a disk 6 to 8 inches in diameter and 3/4 inch thick. Wrap the disks in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 375°F (190°C). Remove one dough disk from the refrigerator and roll it out into an 11-inch circle. Place the dough in a 9-inch pie pan and press well into the pan. Lift the edges, fold under slightly, and press down so that the edges are slightly thicker. Place a piece of wax paper or parchment over the crust and fill the crust with rice to hold it down in the pan. Press the rice down and out to sides. Return the crust to the refrigerator or freezer while rolling out the next disk. Repeat rolling, filling, and refrigerating with the other two crusts. The crusts must be cold when they go into the hot oven, so do not leave one out while working on another. Bake until the edges are lightly browned, about 20 minutes. Remove the rice and press the paper liner to force the crust down into the pan well, then remove the liner. Prick each crust several times with a fork. Bake 5 to 10 minutes longer. Yield: Makes three single 9-inch crusts |
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Posted: 4/22/2007 1:17:15 PM EDT
[#1]
Damn that looks tasty, I might just have to fly to your church to steal one of those next time you make one.
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Posted: 4/22/2007 1:18:07 PM EDT
[#2]
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Posted: 4/22/2007 1:43:09 PM EDT
[#3]
I did the same thing last year with an apple pie. It was tasty I wonder if soaking the apples in bourbon and sugar would spice things up a bit...maybe some rum..Yet another kitchen experiment to try This lemon meringue scaled up nicely. Gelled nicely, with no weeping. With 50 people it did not last long. |
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Posted: 4/22/2007 1:48:01 PM EDT
[#4]
I just copied your recipe for my wife, she's a personal chef, I know life suck's for me... She wanted to know if I could pulled other recipes off AR-15.com. I told her I could get her some great re-load formula's...she looked a little puzzled. Then again she's prettey good with her 9MM so I better watch it. Thanks for the recipe.
ms329 |
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Posted: 4/22/2007 1:49:24 PM EDT
[#5]
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Posted: 4/22/2007 1:53:34 PM EDT
[#6]
One of our members (mona IIRC) was working on the ARFCOM cookbook. I don't know if it ever came to fruition, though. |
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Posted: 4/22/2007 2:05:15 PM EDT
[#7]
Let me know..I have a few good recipes I could add. I specialize in pies and pastries
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