GMA Recipe: Lemon Meringue Pie

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Lemon Meringue Pie
From chef and author Emeril Lagasse
Friday, October 7, 2005

From Emeril Lagasse's new cookbook, "Emeril's Delmonico: A New Orleans Restaurant with a Past." re's no better way to top off a great meal that with one of Emeril's pies. He made this while Good Morning America visited the UK.

Ingredients

1 Sweet Pie Crust

1 1/4 cup granulated sugar

5 tbsp. cornstarch

1 cup milk

1/2 cup cold water

1/8 tsp. salt

6 large egg yolks

2/3 cup fresh lemon juice

2 tbsp. finely grated lemon zest

1 1/2 tbsp. Limoncello lemon liqueur

2 tbsp. cold unsalted butter, cut into pieces

4 large egg whites, at room temperature

1/4 tsp. cream of tartar

6 tbsp. confectioners' sugar

Directions

1. Remove the dough from the refrigerator and roll out into a 12-inch circle on a lightly-floured surface. Transfer the dough to a 9-inch pie pan, pressing gently to fit, trim the edge to within 1/2 inch of the pan, turn under and crimp decoratively. Refrigerate for 30 minutes to 1 hour.

2. Preheat the oven to 375°.

3. Line the pie shell with parchment paper and fill with pie weights, dry beans or rice. Bake until the crust is set, about 12 minutes. Remove the parchment paper and weights and bake until lightly colored, 8 to 10 minutes. Cool on a wire rack before filling.

4. Combine the granulated sugar, cornstarch, milk, water and a pinch of salt in a large nonreactive saucepan, whisk to combine, and bring to a simmer over medium heat, whisking occasionally. As the mixture reaches a simmer and begins to thicken and turn clear (4 to 5 minutes), whisk in the egg yolks, two at a time. Slowly add the lemon juice, whisking constantly, and add the zest and liqueur. Add the butter 1 piece at a time and, whisking constantly, return to a simmer. Remove from the heat and pour immediately into the prepared piecrust.

5. Beat the egg whites, cream of tartar and remaining pinch of salt in a large bowl with an electric mixer until soft peaks form. Beating constantly, gradually add the confectioners' sugar and beat until glossy stiff peaks form, being careful not to overbeat, as this will make the meringue difficult to spread.

6. Transfer the meringue to a pastry bag fitted with a medium star tip. Working one row at a time, pipe the meringue across the top of the hot lemon filling in a zigzag pattern, alternating directions with each row. Cover the pie filling completely, going out of the pastry edges, so the meringue does not draw up or weep during baking. (Alternatively, spread the meringue evenly over the pie filling using a rubber spatula, smoothing out to the pastry edges. Make decorative peaks in the meringue using a dull knife or the back of the spoon.)

7. To quickly cook the meringue, preheat the broiler with the rack in the highest position. Place the pie under the broiler and cook until the meringue is set and golden brown (1 to 2 minutes), watching carefully to avoid burning. (Alternatively, the meringue can be cooked in a preheated 325° oven until set and golden brown, 14 to 16 minutes.)

8. Transfer the pie to a wire rack to cool completely before serving.

Recipe copyright 2005, Emeril Lagasse from his cookbook, "Emeril's Delmonico: A New Orleans Restaurant with a Past"