MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Meringue Pie
 Categories: Pies, Desserts, Pastry, Citrus
      Yield: 8 Servings
 
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           Pastry dough
      5 lg Egg yolks
  1 1/4 c  Sugar
    1/4 c  Cornstarch
    1/4 ts Salt
  1 1/4 c  Water
    1/4 c  Whole milk
      1 tb Grated lemon zest
    1/2 c  Fresh lemon juice
      2 tb Unsalted butter; in
           Tablespoons

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      5 lg Egg whites; room temp 30
           Minutes
    1/2 ts Cream of tartar
    1/8 ts Salt
    3/4    Superfine granulated sugar
 
  This grand old American dessert is enormously popular down
  South for its clear, true sweetness (saved by the edginess
  of lemon) and its masterful contrast of textures. And
  somehow it is showstopping (think beauty pageant) and homey
  (think Aunt Bee) simultaneously.
  
  MAKE PIE SHELL: Preheat oven to 375°F/190°C with rack in
  middle.
  
  Roll out dough on a lightly floured surface with a lightly
  floured rolling pin into a 13-inch round, then fit into a
  9" pie plate (4 cup capacity). Trim edge, leaving a 1/2"
  overhang, then crimp decoratively. Lightly prick shell all
  over with a fork, then chill 30 minutes.Line shell with
  foil and fill with pie weights or raw rice. Bake until
  side is set and edge is pale golden, about 20 minutes.
  Carefully remove weights and foil and bake shell until
  bottom and side are golden, about 20 minutes more. Remove
  from oven and reduce temperature to 350°F/175°C.
  
  MAKE FILLING: Whisk together yolks in a small bowl. Whisk
  together sugar, cornstarch, and salt in a heavy medium
  saucepan. Gradually add water and milk, whisking until
  smooth. Bring to a boil over medium heat, whisking
  frequently as mixture begins to thicken. Remove from heat
  and gradually whisk about 1 cup milk mixture into yolks,
  then whisk yolk mixture into remaining milk mixture. Add
  lemon zest and juice and simmer, whisking constantly, 3
  minutes. Remove from heat and whisk in butter until
  incorporated. Cover surface with wax paper to keep hot.
  
  MAKE MERINGUE: Beat whites with cream of tartar and salt
  using an electric mixer at medium speed until they hold
  soft peaks. Increase speed to high and add superfine
  sugar, 1 tablespoon at a time, beating until meringue just
  holds stiff, glossy peaks.
  
  ASSEMBLE AND BAKE PIE: Pour hot filling into warm pie
  shell and gently shake to smooth top. Spread meringue
  decoratively over hot filling, covering filling
  completely.
  
  Immediately bake until meringue is golden-brown, about 15
  minutes.
  
  Cool completely on a rack, 2 to 3 hours. Cut with a serrated
  knife dipped in cold water.
  
  COOKS' NOTES:
  
  * Pie shell can be baked 1 day ahead and cooled completely,
    then kept, loosely covered, at room temperature.
  
  * Lemon meringue pie is best the day it is made but keeps,
    covered and chilled, 2 days.
  
  Recipe by: Lillian Chou
  
  Gourmet, January 2008
  
  Meal Master Format by Dave Drum - 26 February 2008
  
  Uncle Dirty Dave's Archives
 
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