Tuesday, April 12, 2011

mile high lemon meringue pie

when we moved back to honolulu in december...one of the many things i had been looking forward to was get-together's with my family.
i am half filipino on my mom's side and i come from a long line of awesome cook's.
we have always had fun parties with amazing food.
i love cooking for others to enjoy.

my dad made the request the first week we moved back that he really wanted a lemon meringue pie.
my grandmom would make them when he was a little kid and he hadn't had a slice since.
how she made anything with 10 kids to look after is beyond me...but she did.

so for christmas dessert i made this lucious pie.
i had seen it on american's test kitchen and i remember drooling as i watched them make it.
it did not disappoint. the lemon curd was rich, tart and tangy.
the dense mile high italian meringue was perfection. its sweetness balanced out the lemon filling.
THEE best lemon meringue pie i have ever had.
i actually made a lemon meringue pie about a year ago and it was AWFUL. i never bothered to blog about it.
my dad was thrilled...which made me thrilled!
now that spring is upon us i highly suggest you put this on your spring dessert list.
read the recipe thoroughly to make sure you have the time and ingredients needed.

Mile High Lemon Meringue Pie
{print recipe}

Lemon Filling
1 ¼ cup sugar
1 cup fresh lemon juice
2 tablespoons finely grated zest; zest lemons prior to juicing
½ cup water
3 tablespoons cornstarch
¼ teaspoon salt
8 large egg yolks (reserve 4 egg whites for the meringue)
4 tablespoons unsalted butter, cut into 4 pieces and softened
1 9-inch homemade or store bought pie crust; cook as directed for a filled pie

Whisk sugar, lemon juice, water, cornstarch and salt together in a large nonreactive saucepan until cornstarch is dissolved. Over medium heat bring to simmer whisking occasionally until mixture becomes translucent and begins to thicken, about 5 minutes. Whisk in egg yolks until combined. Stir in zest and butter. Bring to simmer again and stir constantly until mixture is thick enough to coat the back of a spoon, about 2 minutes. Pour into cooked and cooled pie crust. Press plastic wrap directly on surface of filling and refrigerate until set and well chilled, at least 2 hours and up to 1 day.

Meringue
½ cup water
1 cup sugar
4 large egg whites (reserved from eggs used for filling)
Pinch of salt
½ teaspoon cream of tartar
½ teaspoon vanilla extract
Adjust oven rack to the middle position and heat oven to 400 degrees. Combine water and sugar in small saucepan. Bring to a vigorous boil over medium high heat. Once syrup comes to a rolling boil, cook for 4 minutes at the same heat until mixture is slightly thickened and syrupy. Remove from heat and set aside. The 4 minute time frame is stressed to make sure the sugar syrup is at the right temperature.

As soon as sugar syrup is done, begin beating the egg whites in stand mixer at medium-low speed until frothy, about 2 minutes. Add salt and cream of tartar, and beat gradually increasing speed to medium-high, until egg whites hold soft peaks, about 2 minutes. With the mixer running on medium-high, very slowly pour hot syrup into egg whites. Add vanilla and beat until the meringue has cooled and becomes very thick and shiny, 7-9 minutes.

Using a rubber spatula, mound meringue over filling making sure meringue touches the edges of the crust. Use the spatula to create peaks by pressing into the meringue then pulling straight up. Bake until peaks turn golden brown, about 6 minutes. I actually used my kitchen torch instead of the oven. Transfer to a wire rack and cool to room temperature. Serve.
Best eaten the day you make it but you can cover tightly under plastic wrap and keep in the refrigerator for up to 2 days.
 
source: foodstuff, cook's county
  
my funny dad saying, "mmmmmmmm!!!"

3 comments:

  1. This is the best pie I have ever made/eaten. AMAZING, and everyone always thinks I'm a wizard when I make it. Making it for a classy Super Bowl sunday!!

    Thank you SO MUCH!!!

    ReplyDelete

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