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19 Jun 2003

GINGERED LEMON MERINGUE PIE RECIPE

GINGERED LEMON MERINGUE PIE RECIPE recipesGINGERED LEMON MERINGUE PIE RECIPE   ingredientsGINGERED LEMON MERINGUE PIE RECIPE  healthy recipesGoogle
Categories: Everyday Recipes
Author: Admin

GINGERED LEMON MERINGUE PIE RECIPE

GINGERED LEMON MERINGUE PIE RECIPE

Some fresh ginger adds zip to this bakeshop classic.
It has the perfect balance of sweetness and spice.

Crust
1 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into
small pieces
2 tablespoons chilled solid vegetable shortening, cut
into small pieces
8 teaspoons (about) ice water

Filling
1 2-ounce piece fresh ginger, peeled, thinly sliced
(about 1/3 cup loosely packed)
1 cup plus 6 tablespoons sugar
1 cup fresh lemon juice
1 cup water

1/4 cup cornstarch
3 large egg yolks

Meringue
3 large egg whites
1/3 cup sugar
1/4 teaspoon vanilla extract

For Crust:
Stir flour, salt and sugar in medium bowl to blend.
Add butter and shortening and rub in with fingertips
until mixture resembles coarse meal. Mix in enough ice
water by teaspoonfuls until moist clumps form. Gather
dough into ball; flatten into disk. Wrap in plastic
and refrigerate at least 1 hour. (Can be prepared 2
days ahead. Keep chilled. Soften slightly at room
temperature before rolling.)

Roll out dough on floured surface to 12-inch round.
Transfer to 9-inch-diameter glass pie dish. Trim
dough, leaving 1/2-inch overhang. Fold edge under and
crimp. Freeze crust 30 minutes.

Preheat oven to 375°F. Line crust with foil. Fill
with dried beans or pie weights. Bake until crust is
set, about 20 minutes. Remove foil and beans. Bake
crust until golden and baked through, about 8 minutes.
Cool completely.

For Filling:
Finely chop ginger with 1 cup plus 6 tablespoons
sugar in processor until moist paste forms, about 25
seconds. Combine lemon juice, water and ginger paste
in
heavy medium saucepan. Stir over medium heat until
sugar dissolves. Bring to boil. Remove from heat. Let
steep 1 hour at room temperature.

Strain lemon mixture into bowl, pressing on solids.
Discard solids in strainer. Return liquid to saucepan.
Add cornstarch; whisk until dissolved. Whisk in yolks.
Whisk over medium-high heat until mixture boils and
thickens, about 5 minutes. Transfer mixture to bowl;
cool. Cover and chill until cold, about 3 hours. (Can
be made 1 day ahead. keep chilled.)

For Meringue:
Preheat oven to 400°F. Spoon filling into crust,
smoothing top. Using electric mixer, beat egg whites
in large bowl until foamy. Gradually add 1/3 cup
sugar,
beat until stiff and glossy. Mix in vanilla. Spoon
meringue over filling, spreading to edge of crust to
seal. Bake pie until meringue is light golden, about 5
minutes. Let stand at least 5 minutes and up to 1
hour before serving.

Serves 8.

Bon Appétit
March 1996
===


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GINGERED LEMON MERINGUE PIE RECIPE GINGERED LEMON MERINGUE PIE RECIPE 8 out of 10 based on 6 ratings. user reviews.


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