PAULA DEEN’S BEST CAKES & PIES 822 cups sugar
½ cup cornstarch
½ teaspoon salt
2 cups cold water
8 large egg yolks
1 tablespoon lemon zest
2⁄3 cup fresh lemon juice
6 tablespoons butter
2 teaspoons vanilla extract
1 (9-inch) frozen pie shell, baked
according to package directions
Swiss Meringue (recipe follows)
- In a large saucepan, whisk together
sugar, cornstarch, and salt; gradually
whisk in 2 cups cold water until smooth.
Bring to a boil over medium-high heat,
whisking constantly; boil for 1 minute,
whisking constantly. Remove from heat. - In a large bowl, whisk egg yolks.
Slowly add 1 cup hot sugar mixture to
egg yolks, whisking constantly. Whisk
egg mixture into remaining hot sugar
mixture in saucepan. Cook over medium
heat, whisking constantly, until mixture
is thickened, 2 to 3 minutes. Whisk in
lemon zest and juice, butter, and vanilla.
Cook, whisking constantly, until mixture
is thick and smooth, about 2 minutes.
Spread mixture into prepared crust.
Cover with plastic wrap, pressing wrap
directly onto surface to prevent a skin
from forming. Refrigerate until thick
and cold, 4 to 6 hours.- Preheat oven to broil. Spread Swiss
Meringue onto cold pie, sealing edges.
Place pie on a rimmed baking sheet.
Broil 3 to 4 inches from heat until
meringue is lightly browned, watching
closely. Serve immediately.
Swiss Meringue
Makes enough for 1 (9-inch) pie6 large egg whites, room
temperature
1½ cups sugar
¼ teaspoon cream of tartar- In the top of a double boiler, whisk
together all ingredients. Cook over
simmering water, whisking constantly,
until sugar is dissolved and mixture
registers 140° on a candy thermometer. - Immediately pour mixture into the
bowl of a stand mixer fi tted with the
whisk attachment, and beat at high
speed until mixture is stiff , glossy, and
cool to the touch, about 10 minutes.
Use immediately.
Lemon Meringue Pie
Makes 1 (9-inch) pie- Bakinğ TiǙ -
Be sure your beaters and bowl are very clean
and dry before starting to make meringue.
Never use a plastic bowl for beating egg whites.