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Ingredientes
- 1 c. all purpose flour
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 c. (1/2 stick) chilled unsalted butter, cut into small pcs
- 2 Tbsp. chilled solid vegetable shortening, cut into small pcs
- 8 tsp (about) ice water
- 1 x 2-oz piece fresh ginger, peeled, thinly sliced (about 1/3 c. loosely packed)
- 1 c. plus 6 Tbsp. sugar
- 1 c. fresh lemon juice
- 1 c. water
- 1/4 c. cornstarch
- 3 lrg egg yolks
- 3 lrg egg whites
- 1/3 c. sugar
- 1/4 tsp vanilla extract
Direcciones
- For Crust:Stir flour, salt and sugar in medium bowl to blend.
- Add in butter and shortening and rub in with fingertips till mix resembles coarse meal. Fold in sufficient ice water by teaspoonfuls till moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
- Roll out dough on floured surface to 12-inch round.
- Transfer to 9-inch-diameter glass pie dish. Trim dough, leaving 1/2-inch overhang. Fold edge under and crimp. Freeze crust 30 min.
- Preheat oven to 375 degrees F. Line crust with foil. Fill with dry beans or possibly pie weights. Bake till crust is set, about 20 min. Remove foil and beans. Bake crust till golden brown and baked through, about 8 min.
- Cold completely.
- For Filling:Finely chop ginger with 1 c. plus 6 Tbsp. sugar in processor till moist paste forms, about 25 seconds. Combine lemon juice, water and ginger paste inheavy medium saucepan. Stir over medium heat till sugar dissolves. Bring to boil. Remove from heat. Let steep 1 hour at room temperature.
- Strain lemon mix into bowl, pressing on solids.
- Throw away solids in strainer. Return liquid to saucepan.
- Add in cornstarch; whisk till dissolved. Whisk in yolks.
- Whisk over medium-high heat till mix boils and thickens, about 5 min. Transfer mix to bowl; cold. Cover and refrigeratetill cool, about 3 hrs. (Can be made 1 day ahead. keep chilled.)
- For Meringue:Preheat oven to 400 degrees F. Spoon filling into crust, smoothing top. Using electric mixer, beat egg whites in large bowl till foamy. Gradually add in 1/3 c. sugar,beat till stiff and glossy. Fold in vanilla. Spoon meringue over filling, spreading to edge of crust to seal. Bake pie till meringue is light golden brown, about 5 min. Let stand at least 5 min and up to 1 hour before serving.
- Serves 8.
- Some fresh ginger adds zip to this bakeshop classic.
- It has the perfect balance of sweetness and spice.
- March 1996
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 8 servings | |
| Calories 356 | |
| Calories from Fat 96 | 27% |
| Total Fat 10.87g | 14% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 1.07g | |
| Cholesterol 94mg | 31% |
| Sodium 100mg | 4% |
| Potassium 112mg | 3% |
| Total Carbs 62.55g | 17% |
| Dietary Fiber 0.7g | 2% |
| Sugars 43.83g | 29% |
| Protein 4.28g | 7% |
