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Ингредиенты
- Flour for dusting work surface
- 1/2 x Recipe for Pate Brisee (PIES)
- 1 lrg Egg
- 2 Tbsp. Heavy cream
- 1/3 c. Cornstarch
- 1/3 c. Sifted cake flour
- 1/4 tsp Salt
- 1/4 c. Sugar
- 5 lrg Egg yolks, lightly beaten
- 1/2 c. Fresh Lemon Juice
- 2 Tbsp. Lemon rind
- 4 Tbsp. Unsalted butter, cut into small pcs
- 7 lrg Egg white
- 3/4 c. Sugar
- 1/4 tsp Salt
Инструкции
- Heat oven to 400 . On a lightly floured surface, roll out dough to a thickness of 1/8-inch, and use to line a 9-inch tin. Crimp the edges decoratively. Refrigeratetill hard. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight the shell with pie weights or possibly dry beans, and bake till the edges begin to brown, 10 to 15 min. Remove paper and weights; continue baking till golden, 7 to 10 min more. Let cold.
- FILLING
- Combine cornstarch, cake flour, salt, and sugar in a medium nonreactive saucepan over medium heat. Gradually add in 2 c. cool water. Bring the mix to a boil whisking constantly, about 4 min.
- Remove the pan from heat. Temper egg yolks by beating a small amount of warm mix into the yolks before adding them to pan. Cook over low heat for 5 min.
- Remove the pan from heat, and whisk in the lemon juice and rind. Add in the butter one piece at a time. Pour the mix into a large bowl, and let cold.
- Pour the filling into the cooled shell and chill, covered with aluminum foil, till hard, about 1 hour.
- MERINGUE
- Combine egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of simmering water, beat till hot and sugar is dissolved. Remove bowl from heat, whip into stiff peaks.
- Spread the meringue over pie so which it touches crust all around. Broil till brown, about 2 min, watching constantly. Serve at room temperature.
- NOTE: Raw Large eggs shouldn't be used in food prepared for pregnant women, babies, young children, the elderly, or possibly anyone whose health is compromised.
- Makes 8 to 10 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 8 servings | |
| Calories 310 | |
| Calories from Fat 133 | 43% |
| Total Fat 14.92g | 19% |
| Saturated Fat 7.06g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 360mg | 120% |
| Sodium 222mg | 9% |
| Potassium 110mg | 3% |
| Total Carbs 36.74g | 10% |
| Dietary Fiber 0.4g | 1% |
| Sugars 25.87g | 17% |
| Protein 8.58g | 14% |
