Cooking 101 - Citrus: Lemons
A sweet recipe calling for a sour fruit
Though sour, lemons can be used to cook up some sweet desserts. Look for firm, unblemished, yellow lemons available in the fruit section of the grocery store. Lemons are convenient for cooking because you can use not only the pulp, but also the lemon rind. The fruit is usable even after several days in the refrigerator. If the idea of squeezing the juice seems annoying, pre-squeezed lemon juice and grated lemon rinds are available in the spices aisle.
Lemon Meringue Pie
Filling Ingredients:
9 inch pie crust
1 cup sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup milk
4 large egg yolks
2 tablespoons unsalted butter
1/2 cup fresh lemon juice
2 teaspoons freshly grated lemon rindMeringue ingredients:
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
Preheat oven to 350°F.
For filling: In a medium saucepan, whisk together sugar, cornstarch and
salt and gradually whisk in water and milk, whisking until cornstarch
is dissolved. In a bowl, whisk together egg yolks. Cook milk mixture over
medium heat, whisking until it comes to a boil. Gradually whisk about
1 cup milk mixture into yolk and whisk yolk mixture back into milk mixture
remaining in saucepan. Simmer while whisking for three minutes. Remove
pan from heat and whisk in butter, lemon juice and zest until butter is
melted. Press plastic wrap directly onto surface of custard.
For meringue: Beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream while beating, until meringue just holds stiff peaks. Pour lemon custard into shell and spread meringue on top, covering the filling completely and sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes. Cool completely before serving.
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