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INTERCOT - Walt Disney World Inside & Out - Info Central
Walt's Lemon Meringue Pie
Created By: Mary Schaefer
Served at: The Contemporary
Ingredients:
For the crust:
1 1/3 cups graham cracker crumbs (from 1 sleeve, or 9 large crackers)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For the filling:
1 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
1/2 cup fresh lemon juice
5 large egg yolks, at room temperature
2 tablespoons unsalted butter, at room temperature, cut into pieces
Grated zest from 1 lemon (about 1 1/2 tablespoons)
1/2 teaspoon vanilla extract (optional)
For the meringue:
3 large egg whites at room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar
To make the crust, break up the graham crackers and place in a food
processor. Process the crackers with the sugar for about 20 seconds, until
the crackers become fine crumbs. Add the melted butter and pulse about 10
times, just until incorporated. (If you do not have a food processor, you
can crush the crackers in a zip-lock bag with a rolling pin, whisk in the
sugar, then stir in the melted butter.)
Using your fingers press the mixture into the bottom of a 9-inch pie pan and
up the sides. Be sure to press the bottom thoroughly so that the crumbs are
evenly distributed. Set aside.
In a medium non-reactive saucepan, stir together the sugar, cornstarch, and
salt until well combined. Whisk in water and juice. Scrape the corners to
incorporate all the dry ingredients. Cook, stirring constantly, over medium
heat for about 7 minutes, or until the mixture comes to a boil. Boil,
whisking constantly, for 1 minute, until mixture thickens and generously
coats a spoon. Remove from the heat.
In a medium bowl, whisk the yolks well. Temper the yolks by whisking in
about half cup of the hot lemon pudding. Scrape the warm yolks into the hot
pudding, whisking to blend in the yolk mixture before the eggs overcook.
Return the lemon pudding to the stove over the lowest heat and stir
constantly for about four minutes. Remove from the heat and butter, the
zest, and vanilla. Stir until the butter is completely melted. Set the
filling aside to cool for 30 minutes before spooning it into the graham
cracker crust.
While the filling is cooling, make the meringue. Heat the oven to 350
degrees. Beat the egg whites with the cream of tartar until they hold stiff
peaks. Beat in the sugar, 1 tablespoon at a time. Continue to beat until
very stiff but not dry.
Spoon lemon filling into the graham cracker crust. Smooth with a small
spatula or the back of the spoon. Cover the filling with the meringue,
creating peaks and swirls with the back of the spoon. Make sure that the
meringue touches the edge of the pie shell all the way around.
Bake until the meringue is golden, about 12 to 15 minutes. Allow the pie to
cool and temperature for 1 hour, and refrigerate until completely cold. To
loosen the crust from the pan, carefully dip into a pan warm water. The
butter on the outside of the crust will start to melt, in the slices will
come out intact.
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