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Lemon Meringue 15

Lemon Meringue 15 comes together with Sugar, Salt, Water, Milk, and Unsalted Butter. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1/4 tsp
• 1 cup
• 1/2 cup
• 1 tbsp
• 1/2 cup
• 1/4 tsp
• 1/2 cup

Method (preview)

1. 1

   On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round, (about 1/8 inch thick) and fit into a 9-inch (1-quart) pie plate.

2. 2

   Trim edge of dough, leaving a 1/2-inch overhang, and crimp edge decoratively.

3. 3

   Prick shell in several places with a fork and chill, covered, 30 minutes.

4. 4

   Line shell with wax paper and fill with rice or pie weights.

5. 5

   Bake shell in middle of oven 10 minutes.

6. 6

   Remove paper and rice carefully and bake shell until golden, about 12 minutes more.

7. 7

   Cool shell in pie plate on a rack.

8. 8

   In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved.

9. 9

   In a bowl whisk together egg yolks.

10. 10

    Cook milk mixture over moderate heat, whisking, until it comes to a boil.

11. 11

    Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture.

12. 12

    Simmer mixture, whisking, 3 minutes.

13. 13

    Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted.

14. 14

    Cover surface of filling with plastic wrap.

15. 15

    Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry.

16. 16

    Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.