Subj : 8/15 Lemon Meringue Pie 5
To : All
From : Dave Drum
Date : Wed Aug 14 2024 03:43 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cranberry Lemon Meringue Pie
Categories: Pies, Pastry, Fruits, Citrus
Yield: 6 servings
1 Disk All-Butter Pie Crust
A-P flour; for rolling
1 c (211 g) granulated sugar
1/4 ts Salt
2 md Lemons
3 c (343 g) fresh or frozen
- cranberries
2 tb Cornstarch
4 lg Eggs; separated
3 tb (42 g) cold unsalted butter
1/4 ts Cream of tartar
1/2 c (70 g) confectioners' sugar
If the dough has been refrigerated for more than an
hour, let sit at room temperature for 10 minutes. On a
lightly floured surface, use a lightly floured rolling
pin to roll the dough into a 12 1/2" round. Roll the
dough up onto the pin, then unroll it over a standard
(not deep-dish) 9" pie plate, centering it. Gently tuck
and press it into the bottom and sides of the plate
without stretching the dough. Fold the overhang of the
dough under itself along the rim so that the dough is
flush with the edge of the plate. If you'd like, crimp
the edges of the dough.
If the dough has softened, refrigerate or freeze it
until firm, about 30 minutes in the refrigerator or 10
minutes in the freezer. While the dough chills, position
a rack in the lowest position in the oven and set @
375oF/190oC.
Use a fork to poke holes all over the bottom of the
dough without piercing all the way through, if possible.
Line the dough with a sheet of crumpled parchment paper.
(Crumpling helps it lie flat against the dough.) Fill
the lined dough to the top with pie weights, such as
dried beans.
Bake on the bottom rack until the edges are light golden
brown, the sides look dry and the bottom looks almost
dry, 25 to 30 minutes. Remove the pie weights with the
parchment and return the empty shell to the bottom rack.
Bake until the bottom is golden, 5 to 10 minutes. Cool
on a rack.
Place the sugar and salt in a large saucepan and zest
the lemons directly over it. Gently rub the zest into
the sugar. Into a small bowl, squeeze a scant 1/2 cup
juice from the lemons; set aside. Add the cranberries
and 1 1/4 cups water to the saucepan, and bring to a
boil over medium heat, stirring to dissolve the sugar.
Boil until all of the cranberries have popped and
collapsed and the liquid is red, syrupy and filled with
cranberry seeds, 8 to 10 minutes.
Pour the cranberry mixture through a sieve, pressing on
the berries to extract all of their juice and scraping
everything off the underside of the sieve. (You should
have 2 cups; discard the solids inside the sieve.) Add
the cornstarch to the empty saucepan (no need to wash)
and whisk in 2 tablespoons cold water until smooth. Add
the egg yolks and whisk until smooth, then use a spatula
to stir in the strained cranberry mixture.
Bring to a boil over medium heat, stirring continuously,
then continue to boil while stirring until very thick, 3
to 5 minutes. The mixture should be boiling hard with
big bubbles. Turn off the heat, and stir in the cold
butter and reserved lemon juice until the butter melts.
Pour into the cooled pie shell and spread evenly. (At
this point, the pie can be cooled completely, covered
and refrigerated for up to 3 days. Bring back to room
temperature before topping with the meringue.)
Whisk the egg whites with an electric hand or stand
mixer on medium-high speed until foamy on top. Add the
cream of tartar and continue whisking until soft peaks
form. When you lift the whisk from the mixture, the top
will droop back down. Add the confectioners' sugar,
sifting it if it's at all lumpy. Whisk on medium-high
speed until stiff, glossy peaks form. When you lift the
whisk from the mixture, the top should stand up and just
the tip will have a curlicue.
Pile the meringue in the center of the warm pie filling,
leaving a 1" to 2" rim of filling if you'd like. (If
covering the filling, spread the meringue over the
crust.) Use a kitchen blowtorch to brown the meringue
all over or, bake until golden brown, about 10 minutes.
Cool the pie at room temperature until the filling is
set very firm. If the meringue weeps moisture onto the
filling, dab it away with a paper towel.
By: Genevieve Ko
Yield: One 9-inch pie
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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