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Archive for July 1st, 2009

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From Land O’Lakes (yes, the butter website) comes Lemon meringue pie. It was a seamless modification to make this dairy-free, using margarine in place of butter. This is a restaurant quality pie, tangy and sweet and lovely light meringue. Consider seconds a given.

Lemon meringue pie

crust:

1 cup flour

1/8 teaspoon salt

6 tablespoons margarine, cold

2 to 3 tablespoons cold water

filling:

1 1/4 cups sugar

1/3 cup cornstarch

1/4 teaspoon salt

1 1/4 cups water

4 egg yolks, beaten

1/2 cup fresh lemon juice

3 tablespoons margarine

2 teaspoons freshly grated lemon zest

meringue:

4 egg whites

1/2 teaspoon cream of tartar

1/2 cup sugar

Heat oven to 425 degrees F. Combine flour and salt in large bowl; cut in margarine with fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.

Roll out ball of dough on lightly floured surface into a 12″ circle. Fold into quarters and place dough into a 9″ pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2″ from edge of pan; crimp edge. Prick bottom and sides of crust with fork. Bake for 8 – 10 minutes until lightly browned. Cool and set aside.

Reduce oven to 325 degrees F. Meanwhile, combine sugar, cornstarch, and salt in 2 quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture comes to a full boil (7 -9 minutes). Boil 1 minute. Gradually stir 1/2 cup of the sugar mixture into the beaten egg yolks with a wire whisk. Gradually stir egg mixture into remaining hot mixture. Continue cooking, stirring constantly, until mixture is thickened (2 minutes). Whisk in lemon juice, margarine, and zest. Remove from heat; set aside.

Beat egg whites and cream of tartar in a large bowl at high speed until foamy. Continue beating, gradually adding 1/2 cup sugar, until stiff peaks form and mixture is glossy (3-4 minutes). Pour hot filling into baked pie shell. Carefully spread meringue over hot filling, completely sealing to edge of crust and mounding slightly in center.

Bake for 25 – 30 minutes or until meringue is lightly browned. Cool at room temperature for 1 – 2 hours, then refrigerate at least 1 hour before serving. Store refrigerated. Makes 6 – 8 servings.

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