Lemon meringue full#
Remove from heat and temper the yolks by slowly adding the hot starch mixture to them a whisk full at a time, stirring constantly until one-third of the starch mixture has been worked into the eggs, then return that mixture to the saucepan. Whisk in butter and continue whisking until just boiling (mixture will become thick and glossy and almost clear). Whisk sugar, cornstarch, water and salt in a medium saucepan and bring to a simmer over medium heat. Then invert, remove the top pie pan and cool completely while you make the filling.įilling: Whisk egg yolks until light in color in a medium nonreactive bowl and set aside. Remove from oven and cool for 20 minutes with both pie pans in place. Bake for 1 hour then crank the oven to 375 degrees F, and bake until browned, about 15 minutes more. Place inverted pie pans in oven directly on the top rack and place a sheet on the lower rack to catch any butter that might render out. Meanwhile, position a rack in the center of the oven with a second just beneath it. Freeze the dough sandwiched between the pans for at least 30 minutes. Flip the pan/dough sandwich over and trim away excess dough. Flip both pans over, lift the top one out, peel away the other piece of parchment, set the pie pan back into the other. Place the second pan over the inverted pan and press down gently to shape the dough. Lay the dough, sandwiched between parchment sheets, over the inverted pan and peel back the top sheet of parchment. Remove pie pans from the freezer and invert one.
If the dough is too firm to roll at first, give it 5 minutes to soften, but not much more or the fat may start to melt. Roll dough out into a round 1/8-inch thick. Dust the top of the disk with a small amount of flour and top with a second sheet of parchment. Remove dough from refrigerator, unwrap and place on a lightly floured piece of parchment paper. Flatten into an inch thick disk and refrigerate for 30 minutes.
(At this point the mixture should hold together when squeezed.) Turn dough out onto a sheet of plastic wrap and draw the plastic up around it, squeezing and pressing the dough into a ball. Crust: Place butter in the freezer for 15 minutes along with two identical 9-inch metal pie pans.Ĭombine flour and salt in the bowl of a food processor and pulse 2 to 4 times then add butter and pulse 8 to 10 times, until texture looks mealy and no large lumps of butter remain (see Cook's Note).
0 kommentar(er)
