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  Date: Sun, 5 Aug 2001 04:12:42 GMT
  From: cmsudairy Subject: Martha Stewart's Mile High Lemon Pie
  Newsgroup: rec.food.recipes

  MILE HIGH LEMON PIE
  Serves 8 to 10

  All-purpose flour, for dusting
  1/2 recipe Pate Brisee (follows)
  1 large egg
  2 tablespoons heavy cream

  for the filling
  1/3 cup cornstarch
  1/3 cup sifted cake flour
  1/4 teaspoon salt
  1/4 cup sugar
  5 large egg yolks, lightly beaten
  1/2 cup fresh lemon juice
  2 tablespoons lemon rind
  4 tablespoons unsalted butter, cut into small pieces

  for the Swiss meringue
  7 large egg whites
  3/4 cup sugar
  1/4 teaspoon salt

  Heat oven to 400. On a lightly floured surface, roll out dough to a
  thickness of 1/8 inch, and use to line a 9-inch pie tin. Crimp the edges
  decoratively. Chill until firm. In a small bowl, whisk together egg yolk and
  cream to make a glaze. Prick the bottom of the shell with a fork, brush the top
  edges with the glaze, and line with parchment paper. Weight the shell with pie
  weights or dried beans, and bake until the edges begin to brown, 10 to 15
  minutes. Remove paper and weights; continue baking until golden brown, 7 to 10
  minutes more. Let cool.
  To make filling, combine cornstarch, cake flour, salt, and sugar in a
  medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water.
  Bring the mixture to a boil, whisking constantly, about 4 minutes.
  Remove the pan from heat. Temper egg yolks by beating a small amount of hot
  mixture into the yolks before adding them to pan. Cook over low heat for 5
  minutes.
  Remove the pan from heat, and whisk in the lemon juice and rind. Add the
  butter one piece at a time. Pour the mixture into a large bowl, and let cool.
  Pour the filling into the cooled shell and refrigerate, covered with
  aluminum foil, until firm, about 1 hour.
  To make the meringue, combine egg whites, sugar, and salt in a heat-proof
  bowl. Set over a pan of simmering water; beat until warm and sugar is
  dissolved. Remove bowl from heat; whip into stiff peaks.
  Spread the meringue over pie so that it touches crust all around. Broil
  until brown, about 2 minutes, watching constantly. Serve at room temperature.
  NOTE: Raw eggs should not be used in food prepared for pregnant women, babies,
  young children, the elderly, or anyone whose health is compromised.

  Pate Brisee (PIE DOUGH)
  Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

  Pate brisee is the French version of classic pie or tart pastry. Pressing the
  dough into a disk rather than shaping it into a ball allows it to chill faster.
  This will also make the dough easier to roll out, and if you freeze it, it will
  thaw more quickly.

  2 1/2 cups all-purpose flour
  1 teaspoon salt
  1 teaspoon sugar
  1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  1/4 to 1/2 cup ice water

  In the bowl of a food processor, combine flour, salt, and sugar. Add
  butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  With machine running, add ice water in a slow, steady stream through feed
  tube. Pulse until dough holds together without being wet or sticky; be careful
  not to process more than 30 seconds. To test, squeeze a small amount together:
  If it is crumbly, add more ice water, 1 tablespoon at a time.
  Divide dough into two equal balls. Flatten each ball into a disk, and wrap
  in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may
  be stored, frozen, up to 1 month.

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