Gara2 ngliyat "Sugar" di AFC beberapa waktu lalu, jadinya rada penasaran ama resep2nya Anna Olson. Abis kayaknya kok gampil banget kalo pas ngliyat dia masak or baking :). Akhirnya setelah nyelem di internet .. nemu deh situsnya jeng anna ini. Dannn ... salah satu resep yg bikin daku ngejer saking pengennya adalah lemon pie iniy. Secara bahan2nya gak susyeh ... dan kebetulan pas lagi banyak stok lemon di rumah (ini sih karena nyediaiin nadine & ayahnya yg suka banget minta dibikinin lemon tea .. hehehehe) ... jadilah semalem nyoba bikin nie pie.

Hmmm ... enyakk ... kulitnya make butter, mirip ama pie dough-nya martha stewart ... vla-nya bener2 rasa lemon plus topping meringue yg manis. Pass banget pokoke rasanya dilidah ... manis-asem-gurih. Cocoknya sih bukan buat brekkie melainkan buat dessert setelah dinner ato dimaem pas siang hari yg lagi panas2nya sambil ditemenin ama segelas lemon tea adem ... huehehehe. Aku pribadi lebih seneng maem nie pie setelah di kulkas semaleman ..... adem & lembutnya vla lemon & meringue yg maknyus bakaln bikin ketagihan sepotong gak akan pernah cukup ... hehehehe. Buat pecinta lemon seperti saya ... patut nyoba nie pie deh ... :).

Lemon Meringue Pie
By: Anna Olson

Crust
1 1/2 cups all purpose flour
1 tbsp sugar
1/2 tsp salt
2/3 cup unsalted butter, diced and chilled
1 large egg, aku make telur ukuran sedeng
1 tbsp lemon juice

Filling
1 1/4 cups sugar
1 1/2 cups water
6 tbsp cornstarch
5 large egg yolks, aku pake telur ukuran sedeng sajah
dash salt
1 tbsp finely grated lemon zest, aku pake dari hasil parutan kulit satu buah lemon
1/2 cup fresh lemon juice, aku make 1 1/2 buah lemon
2 tbsp unsalted butter

Meringue
5 x large egg whites
1/2 tsp cream of tartar, gak pake iniy
1/3 cup sugar
1 tbsp cornstarch

For crust, combine flour, sugar and salt. Cut in chilled butter until a rough crumbly texture and little bits of butter are still visible. In a small bowl, whisk egg and lemon juice. Pour all at once into flour mixture and combine just until dough comes together. Shape dough into a disc and chill for at least one hour.

Preheat oven to 400F. On a lightly floured surface, roll out dough to just less than 1/4 inch thick. Sprinkle a 9-inch pie shell with flour and line with dough. Tuck in rough edges and crimp (pinch) with your fingers. Put pie shell in freezer just for 10 minutes to rest and firm up. Once chilled, line pastry with aluminum foil (and have foil hang over crust edges to protect it) and weigh down with pie weights, dried beans or raw rice. Bake for 10 minutes, then reduce oven temperature to 375F and bake 15 minutes more. Remove aluminum foil and weights and bake 10 minutes more, to dry out center of the shell. Cool completely before filling.

For filling, whisk sugar, water, and cornstarch in a heavy-bottomed sauce pot. Whisk in egg yolks and salt and cook over low heat for 5 minutes, whisking constantly. Increase heat to medium and, still whisking, cook until filling becomes glossy and thick, about 5 more minutes. Remove from heat and strain. Stir in lemon zest, lemon juice and butter until butter dissolves. Pour immediately into cooled pie shell and let cool 15 minutes. Chill completely before finishing with meringue, about 4 hours. (kalo aku kemaren make panci biasa, api sedeng & diaduk terus sampai adonan mengental & halus, jadi gak pake acara saring menyaring lagiy, baru setelah itu matikan api trus tambahin lemon zest ama lemonjuice, aduk sampai rata ... trus lgs tuang di kulit pie yg udah dingin. Jadiii tunggu sampe kulit pie kluar dari oven baru bikin vla-nya yaa ...)

For meringue, preheat oven to 350F. Whip egg whites with cream of tartar until foamy. While whipping, gradually pour in sugar and whip on one speed less than highest until whites hold a stiff peak (the meringue stands upright when whisk is lifted). Whisk in cornstarch and dollop over chilled lemon filling. Use sweeping motions with your spatula to create swirls and peaks that look so enticing once browned. Bake pie for 10 minutes, just until meringue browns lightly. Let pie cool or chill until ready to slice. (kalo aku, manggang biasa 10 menit, trus ganti pake api atas 5 menitan, maksudnya biar rada coklatan gituh permukaan tuh meringue)

And here's the pics ...