Cuisinart SM55BC Instruction Manual - Page 25

cookie crumb crust You may make this basic cookie crumb crust with crushed cookies or graham crackers. It can be used for most pies that have a creamy or custard based filling. Makes one 9-inch (23 cm) deep dish crust 230 g 30-45 ml 0.5 ml 90 ml 8 ounces finely crushed cookie crumbs (gingersnaps, chocolate cookies, vanilla wafers or graham crackers) 2 to 3 tablespoons granulated sugar (to taste depending on cookies chosen) 1⁄8 teaspoon salt 6 tablespoons unsalted butter, melted Preheat oven to 350°F (180°C). Place the crumbs, sugar and salt in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 1. While mixing, slowly add melted butter and mix until crumbs are totally coated. Transfer to a pie plate and press evenly into bottom and up the sides of the plate. Use the bottom of a glass or custard cup to firmly tamp down the bottom of the crust. Place in preheated 350°F (180°C) oven and bake for 8 to 10 minutes. Cool on a wire rack before using. mile high lemon meringue pie Mile high to rival the pie in any great diner. Our meringue is cooked and totally safe. This is somewhat like a toasted marshmallow on top of lemon pudding. Makes 8 servings One Flaky Pastry Crust, baked blind - page 44 Lemon Filling: 250 ml 1 cup granulated sugar 45 ml 3 tablespoons cornstarch 30 ml 2 tablespoons unbleached, all-purpose flour 175 ml ¾ cup water 5 large egg yolks, lightly beaten 45 ml 3 tablespoons unsalted butter, cut into ½-inch (1.25 cm) pieces 125 ml ½ cup fresh lemon juice finely chopped zest of 2 lemons Meringue Topping: 15 ml 1 tablespoon cornstarch dissolved in ¼ cup (50 ml) boiling water 6 large egg whites 205 ml ¾ cup + 2 tablespoons granulated sugar 30 ml 2 tablespoons water 5 ml 1 teaspoon cream of tartar 0.5 ml 1⁄8 teaspoon salt 5 ml 1 teaspoon pure vanilla extract Preheat oven to 325°F (160°C). Have the prebaked flaky pastry crust ready to fill. When making Lemon Meringue Pie, it is important that the filling be hot when topped with the meringue before baking to prevent the meringue from shrinking. Have a saucepan ready with 1 inch (2.5 cm) of simmering water. The pan should be able to accommodate the Cuisinart™ mixing bowl without allowing the bottom of the bowl to touch the water. To make the lemon filling, place the granulated sugar, cornstarch and flour in a 2½-quart (2.4 L) saucepan and stir. While stirring, add the water and stir until smooth. Place over medium heat and cook until slightly thickened, about 2 minutes. Whisking constantly, add about one half of the hot mixture to the egg yolks. Stir the tempered egg yolks into the rest of the liquid and place over medium heat, cooking until thickened and just beginning to bubble, about 3 to 4 minutes. Add the butter and stir until blended. Stir in the lemon juice and zest. Stir until completely blended. Cover until ready to fill pie. To make the meringue, stir the cornstarch into the boiling water and reserve. Place the egg whites, 2 tablespoons (30 ml) of the granulated sugar, the 2 tablespoons (30 ml) water, and the cream of tartar in the Cuisinart™ mixing bowl and stir until smooth. Place over the pan of simmering water and stir constantly with a spotlessly clean rubber spatula until the mixture registers 160°F (70°C) on an instant-read thermometer - start checking the temperature after about a minute of stirring. When the egg white mixture registers 160°F (70°C), dry off the bottom of the bowl and place on the stand mixer. Insert the chef's whisk. Stir the cornstarch mixture. Whisk the egg white mixture on speed 3 for 1 minute while slowly adding the cornstarch mixture. Increase to speed 10 and slowly add the remaining ¾ cup (175 ml) of granulated sugar. Add the salt and vanilla and whip until the egg whites form stiff peaks, about 4 minutes. 48 49