1 Refrigerated pie crust
-(half of 15-ounce; room
Emperatu e 1
Package)
1 ts All purpose flour
1 1/4 c Sugar
1/3 c Sugar
1 1/2 c Water
6 tb Cornstarch
5 lg Eggs; separated
1 tb Grated lemon peel
1 pn Salt
1/2 c Fresh lemon juice
2 tb Unsalted butter; (1/4
-stick) room
Temperature
1/2 ts Cream of tartar
Position rack in center of oven and preheat to 450=B0F. Unfold pie crust.
Press out fold lines. If crust cracks, wet fingers and push edges together.
Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter
glass pie dish. Fold edges over; crimp decoratively. Pierce crust all over
with fork. Bake until crust is pale golden, about 12 minutes. Cool crust
completely on rack. Whisk 1 1/4 cups sugar, water, 5 tablespoons
cornstarch, egg yolks, lemon peel and salt in heavy medium saucepan to
blend. Whisk over medium heat until mixture comes to boil. Whisk over
medium heat until mixture comes to boil. Whisk until mixture thickens,
about 2 minutes. Remove from heat. Add lemon juice and butter; whisk until
smooth. Cool completely, stirring occasionally, about 1 hour. Preheat oven
to 350F. Mix 1/3 cup sugar and 1 tablespoon cornstarch in small bowl. Beat
egg whites in large bowl until foamy; add cream of tartar and beat until
soft peaks form. Add sugar mixture 1 tablespoonful at a time, beating until
stiff peaks form after each addition. Spread cooled lemon filling in crust.
Spoon dollops of meringue around edge of pie atop filling. Spoon remaining
meringue onto center of pie. Spread meringue to cover filling, mounding in
center and sealing completely to crust edge. Using rubber spatula or spoon,
swirl meringue decoratively, forming peaks. Bake pie until meringue peaks
are light brown, about 12 minutes. Transfer to rack and cool completely.
refrigerate pie until cold, about 1 1/2 hours. (Can be prepared 3 hours
ahead. Keep refrigerated.) 8 Servings Bon Apptit July 1995
Yields
8 Servings
