Lemon Pie with Blueberry Meringue
You're
searching for a heating venture—one that is noteworthy however achievable. And
keeping in mind that you could prepare a standard lemon meringue pie, may we
recommend you make Erin McDowell's lemon pie with blueberry meringue? Please,
look at how beautiful it is.
The
light-as-air beating gets its lilac tint from—shock—freeze-dried blueberries,
which you can get up at Trader Joe's or buy on the web. And keeping in mind
that you could make a custom made pie outside layer (it merits the additional
piece of exertion), we wouldn't tell anybody if you picked locally acquired.
One pivotal tip: Once you add the cornstarch to the filling, ensure you bubble
it for the full 30 seconds. This won't just cook off any bland flavors yet
additionally guarantee your pie sets up appropriately.
One
9-inch pie
- 1 prepared pie crust (store-bought or homemade)
1. MAKE
THE LEMON PIE: Roll out the pie crust to ¼ inch thick. Roll the
dough onto the rolling pin, then gently transfer it to the pie plate. Chill for
10 minutes.
2. Fold the excess pie dough under itself all around the edge of
the pie plate, then crimp as desired. Prick the base all over with a fork and
then refrigerate the dough for 20 minutes. Preheat the oven to 425°F.
3. Cut a piece of parchment paper into a round slightly larger
than the base of the pie plate. Place it in the chilled pie crust and fill with
dried beans or pie weights. Bake until the crust is beginning to brown lightly
at the edges, 15 to 17 minutes. Remove the pie weights and continue to bake for
about 5 more minutes. Remove the crust from the oven and cool completely. Lower
the oven temperature to 375°F.
4. Whisk the egg yolks together in a medium bowl. Whisk in ½ cup
of the sugar.
5. In a medium saucepan, whisk together the cornstarch, salt and
remaining sugar. Add 1½ cups water and begin to heat the mixture over medium
heat, whisking constantly. Bring the mixture to a boil; boil for 1 minute.
6. Gradually pour about a third of the cornstarch mixture into
the egg yolks, whisking constantly to combine. Add the yolk mixture to the pot,
pouring in a slow, steady stream and whisking constantly.
7. Heat the mixture over medium heat, stirring constantly, until
it begins to bubble. Once large bubbles appear on the surface, continue to cook
for 30 seconds, stirring constantly.
8. Stir in the lemon juice and butter, mixing well to combine.
Strain the mixture through a fine-mesh sieve into the cooled pie crust (this
will ensure a lump-free filling) and smooth into an even layer. Bake until the
filling is just barely set (it will still look a bit jiggly), 15 to 17 minutes.
Cool to room temperature, then chill until firm, at least 1 hour.
9. MAKE
THE BLUEBERRY MERINGUE: In a blender or food processor, pulse
the blueberries until they form a fine powder (you should end up with about 2
tablespoons blueberry “powder”). Transfer to a medium saucepan and whisk in the
sugar. Add ⅔ cup water to the
saucepan and heat over medium heat.
10. Stir the mixture until it comes to a boil; once it boils,
stop stirring. If any sugar crystals have washed up on the side of the
saucepan, brush them away using a pastry brush dipped in cool water. Boil the
sugar syrup until it reads 230°F on a candy thermometer.
11. Meanwhile, place the egg whites and cream of tartar in the
bowl of an electric mixer fitted with the whisk attachment. When the syrup
reaches 230°F, begin whipping the egg whites on medium-high speed. The goal is
to have the egg whites at soft peaks when the sugar reaches 240°F.
12. Slowly pour the sugar syrup into the egg whites, then
continue to whip until it reaches medium peaks, 4 to 6 more minutes. Spoon the
meringue on top of the cooled pie and swoosh with the back of a spoon into an
even, centered mound. If desired, you can toast the meringue with a kitchen
torch or under the broiler, but it will be a prettier color if it’s left
untoasted, and it’s safe to eat because the hot sugar syrup cooks the eggs.