Perfect Lemon Meringue Pie Reloaded Alton Brown

N004 "Lemon pie"

Heat oven to 300 degrees F. Place inverted pie pans in oven directly on the top rack and place a sheet on the lower rack to catch any butter that might render out. Bake for 1 hour then crank the oven to 375 degrees F, and bake until browned, about 15 minutes more. Remove from oven and cool for 20 minutes with both pie pans in place.

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For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl.

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Brown says his updated lemon meringue pie filling recipe addresses a problem the original had As with most of the recipes in Good Eats 4 , Brown's lemon meringue pie filling landed a spot in his.

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Step 2. Place butter in the freezer for 15 minutes along with two identical 9-inch metal pie pans. Step 3. Combine flour and salt in the bowl of a food processor and pulse 2 to 4 times then add butter and pulse 8 to 10 times, until texture looks mealy and no large lumps of butter remain (see Cook's Note). Pour in water and pulse 5 times.

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Step 1. Arrange an oven rack in the center position and heat oven to 350 degrees. Step 2. Make the crust: In a food processor, pulse the cookies until you have fine crumbs (don't overprocess or the crust mixture will be too wet). Transfer the crumbs to a medium bowl, then add the butter, sugar, yolk and salt.

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Adjust the oven rack to the middle position. Preheat oven to 375 degrees F. Whisk egg yolks in medium size mixing bowl and set aside. In a medium saucepan, combine cornstarch, water, sugar, and salt.

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Watch how to make this recipe. For the crust: Place 12 identical 3 1/4-inch brioche a tete molds in the freezer. Combine flour and salt in the bowl of a food processor and pulse to 2 to 4 times.

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Filling Procedure: Peel, core, and slice the apples into 1/4-inch slices and move to a large mixing bowl. Add 1/4 cup of the sugar and toss with your hands to thoroughly coat. Set aside for 45 minutes, tossing halfway through, then transfer to a colander set over a large bowl and set aside to drain for 45 minutes.

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I Pie. Alton Brown goes undercover for an in depth look at Lemon Meringue Pie. He also uncovers sweet, but tart, recipes for this citrus pie's filling and Crust. See Tune-In Times.

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Cut the butter into small pieces and place in the freezer for 15 minutes. Also place 2 identical pie pans if you have them in the freezer. In a food processor combine the flour and salt. Pulse to combine. Remove the butter from the freezer. Add to the food processor. Pulse about 8-10 times to combine.

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Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd; pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day). Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt.

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Alton Brown reloads this episode on lemon meringue pie with a new crust, a new filling and a new meringue. He also bites the heads off of some puppets. See Tune-In Times. Recipes From This Episode. Lemon Meringue Pie: Reloaded Upcoming Airings See Full Schedule. Tuesday. Apr 2. 9:30am | 8:30c . Thursday. Apr 18. 9:30am | 8:30c . Previous.

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Alton creates a beautifully delicate, meringue-topped lemon tart ๐Ÿ‹๐Ÿ‹Subscribe the recipe prem.

Lemon Meringue Pie Reloaded Recipe Alton Brown Cooking Channel

Whisk in the butter, a few cubes at a time, until smooth. Pour into the cooled pie shell. Let cool completely before making the meringue, 2 to 3 hours. When the filling has cooled and set, prepare the meringue topping: Place a folded kitchen towel in the bottom of an 11-inch straight-sided sautรฉ pan or large skillet.

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