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| Mum's lemon meringue pie from above. (Photo credit: Wikipedia) |
Selecting ripe fruit that is in season is the first step in making great fruit desserts. Look for locally grown organic fruits at farmer's markets or produce markets. Talk to the farmer or produce buyer about the varieties available and ask for a sample when possible. Always look for fruit that has good color and, more important, a nice aroma. (Don't buy a melon that doesn't smell like melon, for example. If it has no smell, it is unripe.) Berries should have a deep color and be free of moisture, which quickly turns into mold. Stone fruits, such as apricots, nectarines, and peaches, should be firm but give a little when pressed at the stem end.
Here's one recipe that is just right for whatever season.
LEMON MERINGUE PIE
You will need:
For the lemon filling:
1 1/4 cup (10 oz/315 g) sugar
3 tbsp cornstarch (cornflour)
4 large egg yolks
2 tbsp finely grated lemon zest
1 cup (8 oz/250 ml) fresh lemon juice (about 7 large lemons)
4 tbsp (2 oz/60 g) unsalted butter, thinly sliced
Here's how:
Fold the dough round in half and transfer to a 9-inch (23-cm) pie pan or dish. Unfold and ease into the pan or dish. Unfold and ease into the pan without stretching it, patting it firmly into the bottom and up the sides. Trim the edge of the dough, leaving 3/4 inch (2 cm) of overhang. Fold the overhang under itself and pinch to create a high edge on the pan's rim. Flute the edge decoratively. Refrigerate or freeze until firm, about 30 minutes. Place an oven rack in the lower third of the oven and preheat to 375 degrees F.
Line the pie shell with aluminum foil and cover the bottom with pie weights. Bake for 25 minutes. When the dough looks firm and dry, remove the weights and foil and continue baking until golden, 10-15 minutes and more. Transfer to a wire rack to cool.
To make the filling, in a bowl, whisk together the sugar and cornstarch. Add the whole eggs and egg yolks and whisk until pale yellow. Whisk in the lemon zest and juice, then the butter. Transfer to a saucepan and cook over medium heat, stirring constantly, until the mixture begins to bubble and is very thick, about 10 minutes. Pour the mixture into a bowl through a medium-mesh sieve. Spread the filling evenly in the baked crust. Cover with plastic wrap, pressing the wrap directly onto the surface. Refrigerate until well chilled and set, 3-4 hours.
Preheat oven to 375 degrees F. Make the topping (below). Heap the topping onto the filling and spread it to the edges of the crust, using a spatula or the back of a spoon to make large swirls. Bake the pie until the meringue is an even light gold, 15-18 minutes. Transfer to a rack and let stand until cool, 20 minutes or longer.
To serve, cut into wedges using a thin, sharp knife dipped into hot water. The pie is best eaten the day it is baked, but it can be stored in the refrigerator, well wrapped, for 2-3 days.
For Meringue topping, (made just before using):
In a saucepan, whisk together 1 tablespoon cornstarch (cornflour) and 1/4 cup (2 oz/60 ml) water. Cook over medium heat, stirring constantly, until thick, about 2 minutes. Let cool in a bowl, using an electric mixer on high speed, whip 4 large egg whites and 1/2 teaspoon cream of tartar until foamy. Reduce the speed to medium and whip while sprinkling in 1/2 cup (4 oz/125 g) sugar. Return to high speed and whip until the whites form a ribbon that folds back on itself when the beater is raised. Stir in the cornstarch mixture and beat on high speed until shiny and soft peaks form 2-3 minutes.
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