Lemon Meringue Pie!

When it comes to meringue and custard, I always get a bit nervous. There is always much care and concern involved, and lots and lots of tedious steps. However this Easter I wanted to make something light and fluffy to match the sunny weather and clear blue skies.

 

This pie is like a piece of heaven! The tart pastry dough adds a crisp and sweet cookie-like crust to this pie.

 

I got this recipe off of the Food Network (see the post here: http://www.foodnetwork.ca/recipes/Eggs/Dairy/recipe.html?dishid=5471)

 

Lemon Meringue Pie

Crust:

1 1/2 cups all purpose flour

1 T. sugar

1/2 tsp salt

2/3 cup unsalted butter

1 large egg

1 T. lemon juice

 

Filling:

1 1/4 cup sugar

1 1/2 cup water

5 T. cornstarch

5 large egg yolks

dash of salt

1 T. lemon zest

1/2 cup fresh lemon juice

2 T. unsalted butter

 

Meringue:

5 large egg whites

1/2 tsp cream of tartar

5 T. sugar

1 T. cornstarch

 

Directions:

1. For crust, combine flour, sugar and salt. Cut in chilled butter until a rough crumbly texture and little bits of butter are still visible. In a small bowl, whisk egg and lemon juice. Pour all at once into flour mixture and combine just until dough comes together. Shape dough into a disc and chill for at least one hour.

2. Preheat oven to 400 °F. On a lightly floured surface, roll out dough to just less than ¼ inch thick. Sprinkle a 9-inch pie shell with flour and line with dough. Tuck in rough edges and crimp (pinch) with your fingers. Put pie shell in freezer just for 10 minutes to rest and firm up. Once chilled, line pastry with aluminum foil (and have foil hang over crust edges to protect it) and weigh down with pie weights, dried beans or raw rice. Bake for 10 minutes, then reduce oven temperature to 375 °F and bake 15 minutes more. Remove aluminum foil and weights and bake 10 minutes more, to dry out center of the shell. Cool completely before filling.

3. For filling, whisk sugar, water, and cornstarch in a heavy-bottomed saucepot. Whisk in egg yolks and salt and cook over low heat for 5 minutes, whisking constantly. Increase heat to medium and, still whisking, cook until filling becomes glossy and thick, about 5 more minutes. Remove from heat and strain. Stir in lemon zest, lemon juice and butter until butter dissolves. Pour immediately into cooled pie shell and let cool 15 minutes. Chill completely before finishing with meringue, about 4 hours.

4. For meringue, preheat oven to 350 °F. Whip egg whites with cream of tartar until foamy. While whipping, gradually pour in sugar and whip on one speed less than highest until whites hold a stiff peak (the meringue stands upright when whisk is lifted). Whisk in cornstarch and dollop over chilled lemon filling. Use sweeping motions with your spatula to create swirls and peaks that look so enticing once browned. Bake pie for 10 minutes, just until meringue browns lightly. Let pie cool or chill until ready to slice.

Lemon-Glazed Madeleines

I recently finished the book, "The Sweet Life in Paris," by David Lebovitz. The book is a first-person account of Lebovitz's experiences, and of course tasting, of Paris and its famed cuisine. One of the recipes that really stood out to me (although they all sound divine!) was the lemon-glazed madeleines. I remember, when I was in Paris, drooling over these cookies in the pastry-shop windows....

This recipe does require a madeleine mold, which you can purchase at almost any cooking shop. I only have one, so I had to cook the madeleines in two batches. (As soon as I finished the first batch, I rebuttered the molds and stuck them in the freezer for 5 minutes before filling the molds with the batter again).

Lemon-Glazed Madeleines

For the madeleines:

9 T. butter, melted and cooled to room temperature (plus more for preparing the molds)

3 large eggs

2/3 cup granulated sugar

1/8 tsp salt

1 tsp baking powder

grated zest of 1 small lemon

For the glaze:

3/4 cup powdered sugar

1 T. freshly squeezed lemon juice

2 T. water

1. Brush the indentations with melted butter. Dust with flour, tap off any excess, and place in the freezer.

2. Using an electric mixer, whip the eggs, granulated sugar and salt for 5 minutes, until frothy and thickened.

3. Spoon the flour and baking powder into a sifter and use a spatula to fold in the flour mixture as you sift it over the batter.

4. Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate it. Fold just until all the butter is incorporated.

5. Cover the bowl and refrigerate for at least an hour (or up to 12 hours).

6. Using two teaspoons, plop a blob of batter in the center of each indentation that you think will expand to the top of the mold once the heat in the over spreads it out. You'll have to eyeball it! Leave the dough in the mound; do not spread it.

7. Bake for 8 to 10 minutes at 425 degrees F or until the cakes feel springy and just set. While the cakes are baking, make the glaze in a small bowl by stirring the powdered sugar, lemon juice and water until smooth.

8. Remove the madeleines from the oven and tilt them onto a cooling rack. When they are cool enough to handle, dip the cakes in the glaze, turning them over to ensure both sides are coated. Scrape off any excess with a dull knife. After dipping, set them on a cooling rack to cool until the glaze has hardened.

9. Eat immediately!

For a special treat, I served these madeleines as a dessert with a scoop of vanilla ice cream. C'etait tres delicieuse! :)