Waring CO1600WR Instruction Booklet - Page 22

Lemon Meringue Pie

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LEMON MERINGUE PIE Serves 12 Shortbread Crust 12 1⁄2 2 11⁄2 1⁄4 1⁄2 tablespoons unsalted butter, room temperature cup confectioners' sugar tablespoons granulated sugar cups unbleached, all-purpose flour teaspoon table salt teaspoon pure vanilla extract 2 teaspoons lemon zest Filling 4 large eggs 11⁄4 cups granulated sugar 1  heaping tablespoon lemon zest (approximately 2 lemons) 2⁄3 cup lemon juice (approximately 3-4 lemons) Meringue 6 large egg whites 1 cup granulated sugar Crust Preheat oven to 325˚F on convection bake with rack in position 2 (bottom position). Place softened butter in a large mixing bowl. With an electric mixer, cream the butter until very soft. Add both sugars and mix until well creamed. Add the flour and salt, mixing until just incorporated. Add vanilla and zest and mix. Press shortbread evenly into 9-inch pie plate, covering the bottom and going up to the edge of the pie plate. Bake for 20 to 25 minutes until the crust is a light golden. Keep the oven on 350˚F, but turn to regular bake. While the crust is baking, prepare the filling. Whisk the eggs together in a bowl with the 11⁄4 cup sugar until light and frothy. Whisk in lemon zest and juice. 42 Place the egg whites in a separate mixing bowl and reserve. Pour filling into the warm shortbread crust. Bake for 20 minutes until the top is set but the middle still has movement. Once the filling is set, remove from oven; reduce oven to 325°F on regular bake. Start beating the egg whites with an electric mixer. Once the whites are frothy pour the cup of sugar into the bowl with the mixer running. Beat whites until peaks form that are stiff but not dry. Pour the meringue on the top of the pie, covering the entire surface of the pie including the crust. Bake until the meringue is golden brown, about 20 minutes. Allow to cool completely before serving. Nutritional information per serving: Calories 367 (32% from fat) • carb. 58g • pro. 6g • fat 13g sat. fat 8g. chol. 102mg • sod. 100mg • calc. 17mg • fiber 1g 43

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42
43
LEMON MERINGUE PIE
Serves 12
Shortbread Crust
12
tablespoons unsalted butter, room temperature
1
⁄
2
cup confectioners’ sugar
2
tablespoons granulated sugar
1
1
⁄
2
cups unbleached, all-purpose flour
1
⁄
4
teaspoon table salt
1
⁄
2
teaspoon pure vanilla extract
2
teaspoons lemon zest
Filling
4
large eggs
1
1
⁄
4
cups granulated sugar
1
heaping tablespoon lemon zest (approximately 2 lemons)
2
⁄
3
cup lemon juice (approximately 3–4 lemons)
Meringue
6
large egg whites
1
cup granulated sugar
Crust
Preheat oven to 325˚F on convection bake with rack in position 2 (bottom
position).
Place softened butter in a large mixing bowl. With an electric mixer,
cream the butter until very soft. Add both sugars and mix until well
creamed. Add the flour and salt, mixing until just incorporated. Add
vanilla and zest and mix.
Press shortbread evenly into 9-inch pie plate, covering the bottom and
going up to the edge of the pie plate. Bake for 20 to 25 minutes until the
crust is a light golden.
Keep the oven on 350˚F, but turn to regular bake.
While the crust is baking, prepare the filling. Whisk the eggs together in a
bowl with the 1
1
⁄
4
cup sugar until light and frothy. Whisk in lemon zest and
juice.
Place the egg whites in a separate mixing bowl and reserve.
Pour filling into the warm shortbread crust. Bake for 20 minutes until the
top is set but the middle still has movement.
Once the filling is set, remove from oven; reduce oven to 325°F on regular
bake. Start beating the egg whites with an electric mixer. Once the whites
are frothy pour the cup of sugar into the bowl with the mixer running.
Beat whites until peaks form that are stiff but not dry.
Pour the meringue on the top of the pie, covering the entire surface of the
pie including the crust. Bake until the meringue is golden brown, about 20
minutes.
Allow to cool completely before serving.
Nutritional information per serving:
Calories 367 (32% from fat) • carb. 58g • pro. 6g • fat 13g
sat. fat 8g. chol. 102mg • sod. 100mg • calc. 17mg • fiber 1g