Macadamia Nut-Crusted Lemon Meringue Pie
Dec. 14th, 2006 07:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
yolenI haven't made this, but it sure sounds dandy :).
*Crust*
10 whole graham crackers, crumbled
1/2 cup each: sugar & macadamia nuts
2 tsp grated lemon zest
1/4 (1/2 stick) cup of unslated butter, melted
*Filling*
1 1/4 cups sugar
1/3 cup constarch
1/2 tsp salt
2 cups cold water
4 large egg yolks
3 Tbsp unsalted butter, softened
1 Tbsp grated lemon zest
1/2 cup lemon juice
*Meringue*
4 large egg whites
1/4 tsp cream of tartar
1/2 tsp vanilla extract
1/4 cup of sugar
1) Preheat oven to 375 degrees F.
Crust: In food processor, process all ingredients, except butter until nuts are ground. Add butter; process until crumb mixture is evenly moistened. Press onto bottom and up sides of 9 inch pie plate. Bake 12 minutes until lightly browned and set. Cool completely on rack. Reduce oven to 350 degrees F.
2) Filling: In medium saucepan, combine sugar, cornstarch, and salt; gradually stir in water until cornstarch is dissolved. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Boil 1 minute, stirring. In small bowl, stir yolks to combine. Gradually stir 1/4 cup hot cornstarch mixture into yolks. Stir yolk mixture back into saucepan. Continue to cook over medium heat, stirring until mixture comes to a boil, boil 1 minute. Remove from heat; stir in butter, lemon zest and lemon juice until blended; pour into prepared crust.
3) Meringue: In medium bowl, with electric mixer on medium speed, beat egg whites and cream of tartar until foamy. At high speed, gradually beat in sugar and vanilla; beat until stiff yet billowy peaks form when beaters are lifted but nmeringue is not dry. With metal spatula, spread meringue to edges of pastry to cover hot filling completely; swirl decoratively. Bake 14 minutes opr until meringue is lightly browned. Cool pie completely on wire rack before cutting. Cut with knife dipped in hot water.
Makes 8 servings, 479 calories per serving, 5 g protein, 71 g carbohydrate, 21 g fat, 2 g fiber, 134 mg cholesterol, 213 mg sodium
*Crust*
10 whole graham crackers, crumbled
1/2 cup each: sugar & macadamia nuts
2 tsp grated lemon zest
1/4 (1/2 stick) cup of unslated butter, melted
*Filling*
1 1/4 cups sugar
1/3 cup constarch
1/2 tsp salt
2 cups cold water
4 large egg yolks
3 Tbsp unsalted butter, softened
1 Tbsp grated lemon zest
1/2 cup lemon juice
*Meringue*
4 large egg whites
1/4 tsp cream of tartar
1/2 tsp vanilla extract
1/4 cup of sugar
1) Preheat oven to 375 degrees F.
Crust: In food processor, process all ingredients, except butter until nuts are ground. Add butter; process until crumb mixture is evenly moistened. Press onto bottom and up sides of 9 inch pie plate. Bake 12 minutes until lightly browned and set. Cool completely on rack. Reduce oven to 350 degrees F.
2) Filling: In medium saucepan, combine sugar, cornstarch, and salt; gradually stir in water until cornstarch is dissolved. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Boil 1 minute, stirring. In small bowl, stir yolks to combine. Gradually stir 1/4 cup hot cornstarch mixture into yolks. Stir yolk mixture back into saucepan. Continue to cook over medium heat, stirring until mixture comes to a boil, boil 1 minute. Remove from heat; stir in butter, lemon zest and lemon juice until blended; pour into prepared crust.
3) Meringue: In medium bowl, with electric mixer on medium speed, beat egg whites and cream of tartar until foamy. At high speed, gradually beat in sugar and vanilla; beat until stiff yet billowy peaks form when beaters are lifted but nmeringue is not dry. With metal spatula, spread meringue to edges of pastry to cover hot filling completely; swirl decoratively. Bake 14 minutes opr until meringue is lightly browned. Cool pie completely on wire rack before cutting. Cut with knife dipped in hot water.
Makes 8 servings, 479 calories per serving, 5 g protein, 71 g carbohydrate, 21 g fat, 2 g fiber, 134 mg cholesterol, 213 mg sodium
