Chez Panisse Meyer Lemon Meringue Pie
by kbronly
This adaptation of Alice Waters’s lemon meringue pie came to the Times in a 1987 article in the Sunday magazine. It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.
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INGREDIENTS
- 1/2 teaspoon vanilla extract ; for meringue
- 6 tablespoons superfine sugar
- 1/4 teaspoon cream of tartar
- 3 egg whites ; at warm room temperature
- The Filling
- 3 tablespoons unsalted butter ; cut in 3 pieces
- 3 tablespoons salted butter ; cut in 3 pieces
- 6 tablespoons sugar
- 3 egg yolks
- 2 eggs
- 2 Meyer lemons or other large lemons
INSTRUCTIONS
Prepare the filling. Grate the zest from the lemons into a small, non corrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
In a heavy, noncorroding saucepan, beat the eggs, yolks and sugar until just mixed. Stir in the lemon juice and pulp, then the six tablespoons of butter.
Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon. Remove from heat, allow to stand five minutes, then whisk briefly to smooth. Set aside.
Preheat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on.
Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set. Remove pie and turn oven to 375.
Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
Allow to cool completely, from one to two hours, but do not refrigerate.
NOTES
kbronly
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Pie (611g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 1215 | ||
| Calories from Fat: 764 (63%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 84.9g | 113 % | |
| Saturated Fat 50g | 250 % | |
| Monounsaturated Fat 24.5g | ||
| Polyunsanturated Fat 4.8g | ||
| Cholesterol 822.2mg | 253 % | |
| Sodium 21625.5mg | 746 % | |
| Potassium 648.5mg | 17 % | |
| Total Carbohydrate 89.7g | 26 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 89.7g | ||
| Protein 27.7g | 40 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1215
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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