Baked 9 pie shell
1/3 cup sugar + ¾ cup sugar +1 teaspoon sugar (about 1¼ cups altogether)
2 tablespoons cream
1/3 teaspoon cornstarch
1/3 cup unsalted butter
To prepare filling:
In a bowl combine the zest of 2 lemons and 1/3 cup lemon juice, saving some juice for the meringue. Set aside.
In a nonreactive saucepan, beat 3 egg yolks and one whole egg with 1/3 cup sugar until thick. Combine 2 tablespoons cream and 1/3 teaspoon cornstarch and add to egg mixture. Whisk in lemon mixture and lace pan over medium heat. Add 1/3 cup unsalted butter bit by bit, whisking constantly until custard coats the whisk. Pour into a bowl, whisk again, cover and chill.
To prepare meringue:
Preheat oven to 325° F. to 350° F.
Beat 3 egg whites with an electric mixer until frothy. Beat in ½ teaspoon each lemon juice and vanilla extract. Gradually add ¾ cup sugar and beat until stiff peaks form.
If you do not want to take a chance on the Williams-Sonoma
meringue recipe, you can substitute:
The Joy of Cookings Meringue
Topping (for a
Preheat oven to moderate: 325° F. to 350° F.
Whip until they are frothy:
2 egg whites
¼ teaspoon cream of tartar
Whip egg white-cream of tartar mix until whites are stiff, but not dry, i.e. until they stand in peaks that lean over slightly when the beater is removed.
Beat in, one-half teaspoon at a time, i.e. gradually:
3 tablespoons granulated sugar (or 4 tablespoons confectioners sugar)
Do not overbeat. Beat in:
½ teaspoon vanilla.
Bake 10 to 15 minutes, depending on the thickness of the meringue.
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