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In honour of a certain 'holiday' (as well as processes):
Lemon Meringue Pie
Line a pie pan with a single crust and bake for 15 minutes in a 425 F oven. Make sure there's weights in the bottom unless you want a poofed up, shrunken mess of a crust... Or just go lazy and use a prebaked storebought shell. Whatever.
In a pot, combine 1 ½ cups sugar, 6 tablespoons of cornstarch, and ¼ teaspoon of salt. Blend in until smooth ½ cup of cold water and ½ lemon juice. Add 3 well beaten egg yolks and 2 tablespoons of butter (cut into itty bitty pieces for better blending) and mix well. Stirring constantly, add 1 ½ cups boiling water.
Bring the whole mess to a full boil, stirring gently and constantly. Scorchy bits have a tendency to form and turn the yellow into a rather runny brown reminiscent of something not so tasty to eat. Once the sauce begins to thicken, reduce the heat and simmer for one minute.
At this point, you can add a teaspon of lemon zest, but I don't like it, so I don't. Remove from the heat, at any rate.
Pour the sauce into the pie shell.
For the meringue, beat four large egg whites in a mixer at medium speed until foamy. Add ¼ teaspoon of cream of tartar, and continue to beat until soft peaks form. Gradually beat in ½ cup sugar, the superfine stuff if you have it. Beat it at high speed until the peaks are stiff and glossy. Beat in ½ teaspoon of vanilla. Spread over the pie, making sure to anchor it around the outside edges – meringue should touch the crust all the way around.
Bake for 15-20 minutes more, or until the meringue is golden brown. Cool completely and serve – and not before, lest the whole thing collapse on itself because it's too damn hot.
Double the recipe and bake with an eyepatch on for 2 pie arrrrr.
Alternatively, find a square pie plate and bake with the eyepatch for pi arrrr squared.
Spherical pis are right out.
...Either way, it's pretty tasty.
Lemon Meringue Pie
Line a pie pan with a single crust and bake for 15 minutes in a 425 F oven. Make sure there's weights in the bottom unless you want a poofed up, shrunken mess of a crust... Or just go lazy and use a prebaked storebought shell. Whatever.
In a pot, combine 1 ½ cups sugar, 6 tablespoons of cornstarch, and ¼ teaspoon of salt. Blend in until smooth ½ cup of cold water and ½ lemon juice. Add 3 well beaten egg yolks and 2 tablespoons of butter (cut into itty bitty pieces for better blending) and mix well. Stirring constantly, add 1 ½ cups boiling water.
Bring the whole mess to a full boil, stirring gently and constantly. Scorchy bits have a tendency to form and turn the yellow into a rather runny brown reminiscent of something not so tasty to eat. Once the sauce begins to thicken, reduce the heat and simmer for one minute.
At this point, you can add a teaspon of lemon zest, but I don't like it, so I don't. Remove from the heat, at any rate.
Pour the sauce into the pie shell.
For the meringue, beat four large egg whites in a mixer at medium speed until foamy. Add ¼ teaspoon of cream of tartar, and continue to beat until soft peaks form. Gradually beat in ½ cup sugar, the superfine stuff if you have it. Beat it at high speed until the peaks are stiff and glossy. Beat in ½ teaspoon of vanilla. Spread over the pie, making sure to anchor it around the outside edges – meringue should touch the crust all the way around.
Bake for 15-20 minutes more, or until the meringue is golden brown. Cool completely and serve – and not before, lest the whole thing collapse on itself because it's too damn hot.
Double the recipe and bake with an eyepatch on for 2 pie arrrrr.
Alternatively, find a square pie plate and bake with the eyepatch for pi arrrr squared.
Spherical pis are right out.
...Either way, it's pretty tasty.
