Bake-Sale Lemon Meringue Pie

Title:
Bake-Sale Lemon Meringue Pie

Yield:
8 Servings

Categories:
Pie




Ingredients:





     1    Refrigerated pie crust


          -(half of 15-ounce; room


          Emperatu   e 1


          Package)


     1 ts All purpose flour


 1 1/4 c  Sugar


   1/3 c  Sugar


 1 1/2 c  Water


     6 tb Cornstarch


     5 lg Eggs; separated


     1 tb Grated lemon peel


     1 pn Salt


   1/2 c  Fresh lemon juice


     2 tb Unsalted butter; (1/4


          -stick)  room


          Temperature


   1/2 ts Cream of tartar






 Position rack in center of oven and preheat to 450=B0F. Unfold pie crust.


 Press out fold lines. If crust cracks, wet fingers and push edges together.


 Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter


 glass pie dish. Fold edges over; crimp decoratively. Pierce crust all over


 with fork. Bake until crust is pale golden, about 12 minutes. Cool crust


 completely on rack. Whisk 1 1/4 cups sugar, water, 5 tablespoons


 cornstarch, egg yolks, lemon peel and salt in heavy medium saucepan to


 blend. Whisk over medium heat until mixture comes to boil. Whisk over


 medium heat until mixture comes to boil. Whisk until mixture thickens,


 about 2 minutes. Remove from heat. Add lemon juice and butter; whisk until


 smooth. Cool completely, stirring occasionally, about 1 hour. Preheat oven


 to 350?F. Mix 1/3 cup sugar and 1 tablespoon cornstarch in small bowl. Beat


 egg whites in large bowl until foamy; add cream of tartar and beat until


 soft peaks form. Add sugar mixture 1 tablespoonful at a time, beating until


 stiff peaks form after each addition. Spread cooled lemon filling in crust.


 Spoon dollops of meringue around edge of pie atop filling. Spoon remaining


 meringue onto center of pie. Spread meringue to cover filling, mounding in


 center and sealing completely to crust edge. Using rubber spatula or spoon,


 swirl meringue decoratively, forming peaks. Bake pie until meringue peaks


 are light brown, about 12 minutes. Transfer to rack and cool completely.


 refrigerate pie until cold, about 1 1/2 hours. (Can be prepared 3 hours


 ahead. Keep refrigerated.) 8 Servings Bon App?tit July 1995


 


 Recipe By     : Bon Appetit via Epicourious


 


 Posted to MC-Recipe Digest V1 #220


 


 Date: Tue, 17 Sep 1996 18:04:38 -0400


 


 From: Mail Delivery Subsystem 
(by way


 of kmeade@ids2.idsonline.com (The Meades))


 


 NOTES :  In the good old days, when everyone baked, the bake sale offered


 cooks a chance to strut their stuff. The competition was friendly but


 cutthroat, and winners were determined by whose sweets sold first-and at


 what premium price. In celebration of those leisurely times, here is a


 classic lemon meringue pie.=20