Easy As Pie
Pie is serious business.
Really. I don't know why someone decided throwing pies in someone's face was a thing. First of all, that's just wasteful. Secondly, that's a lot of dough rolling for a semi-humorous practical joke. Lastly, if that happens, I don't get pie.
So whoever created the latter idea had some misplaced bitterness and took it out on one of the greatest desserts. Alternatively, you know who had the right idea? Whoever created pie eating contests. Now that is a person I would like to meet. That is both entertaining and savvy, because if you're participating, that is one of the few times you can consume an entire pie without any judgement.
Lemon Meringue Pie. That is a pie worthy of being eaten whole. Did I? Well, no. But it is at least worthy of it. It's a pie you can't really go wrong with because it has a tangy-ness from the lemons that balance nicely with the sugar rush from the meringue, and the crust just lends itself as a nice neutral flavor to support the marriage of tang and sweet--opposites attract, right?
And you know what's great about pie? It's big enough to feed a lot of people, so if you've decided against eating the pie whole, and you're going to share, you at least get a generous slice. That way, if someone fancies himself a piece, they don't end up sneaking a bite from your holy grail (which let's be honest, everyone who claims they'll just take a "little" bite results in half the slice being gone) and can cut their own generous piece.
So let's make a pie!
Recipe:
Crust: (9 inch)
1 stick butter (cold)
1 1/2 cups flour
1/4 tsp salt
4-5 Tbsp ice water
Preheat the panggangan to 350. Mix the flour and salt together. Cut the butter into cubes and then mix with the flour mixture until the dough resembles coarse crumbs. Lastly, add the ice water a tablespoon at a time until the dough comes together. Pat it into a circle and refrigerate at least a half hour. Once set, roll out to fit a 9 inch pan. Poke holes into the crust so that when you cook it in the panggangan it does not rise. Cook it until golden brown about ten to fifteen minutes.
Lemon Curd:
1 cup sugar
1/4 cup flour
3 Tbsp cornstarch
1/4 tsp salt
2 cups water
3 egg yolks, beaten
1 Tbsp butter
2 tsp lemon zest
1/4 cup lemon juice
In a saucepan, combine sugar, flour, cornstarch, and salt. Add the water and stir together. Cook over medium heat, stirring constantly, until it has thickened. Add a tiny bit of the hot mixture to the egg yolks, whisking to prevent the eggs from scrambling. Add to the hot mixture. Cook for 1 minute while stirring constantly.
Remove from the heat and stir in the lemon juice, zest, and butter. Pour mix into the crust.
Meringue:
4 egg whites
8 Tbsp sugar
1/2 tsp cream of tartar
Heat panggangan to 425. Beat the egg whites and cream of tartar until soft peaks. Add the sugar in gradually, tablespoon at a time. Beat 'til stiff peaks. Spread over the pie and heat in the panggangan 'til meringue is brown--about five minutes.
Sumber http://crimsonandcloverbakingadventures.blogspot.com
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