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Martha Stewart's Mile High Lemon Pie
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- #31947
This popular pie is a harmonious blend of a flaky pate brisee crust, a zesty lemon filling, and a soft Swiss meringue topping.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
2 comments
ingredients
all-purpose flour, for dusting
1 large egg
2 tablespoons heavy cream
Pate Brisee
1 1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1/4 cup ice water
Filling
1/3 cup cornstarch
1/3 cup sifted cake flour
1/4 teaspoon salt
1/4 cup sugar
5 large egg yolks, lightly beaten
1/2 cup fresh lemon juice
2 tablespoons lemon rind
4 tablespoons unsalted butter, cut into small pieces
Swiss Meringue
7 large egg whites
3/4 cup sugar
1/4 teaspoon salt
directions
Heat oven to 400 degrees F. On a lightly floured surface, roll out dough to a thickness of 1/8 inch, and use to line a 9-inch pie tin. Crimp the edges decoratively. Chill until firm.
In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
To make filling, combine cornstarch, cake flour, salt, and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes.
Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.
Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool. Pour the filling into the cooled shell and refrigerate, covered with aluminum foil, until firm, about 1 hour.
To make the meringue, combine egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove bowl from heat; whip into stiff peaks.
Spread the meringue over pie so that it touches crust all around. Broil until brown, about 2 minutes, watching constantly. Serve at room temperature.
To make Pate Brisee (PIE DOUGH):
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Form the dough into a ball. Flatten the ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
cook's notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
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saudigrrl
nutrition data
349 calories, 18 grams fat, 41 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
February 28, 2014
I've always trusted Martha's recipes and this looks just what I'm after but I probably won't use as much sugar, it's supposed to be tart.
I have made a blender lemon pie for years, ie all,yes ALL ingredients in a blender and then to the double boiler step. I assumed the 1/4 cup sugar was an error. 1 1/4 cup sugar or a little less is perfect! About 5 Tbsp of cornstarch is good but I'm anxious to see how the combination with cake flour sets up...
the lemon filling is too stiff and too sour, even for those of us who like tartness in our lemon filling. Needs alteration as far as sugar content and less cornstarch.