From BA 4/11
Time: 4 hours 35 minutes (includes cooling time)
Makes 8 to 10 servings
Graham crusts typically start with crushed graham crackers. Here graham flour gives the crust a nutty flavor and hearty texture.
Ingredients
crust
1 cup whole wheat graham flour (such as Bob's Red Mill whole grain stone-ground graham flour)
1/2 cup unbleached all purpose flour
1/4 cup sugar
1/2 teaspoon finely grated lemon peel
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
filling
1 cup sugar
4 teaspoons cornstarch
2/3 cup fresh lemon juice
4 large eggs
1 tablespoon finely grated lemon peel
meringue
6 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon coarse kosher salt
1 cup sugar
Blackberry Sauce (click for recipe)
ingredient info
Whole wheat graham flour can be found at some supermarkets and at natural foods stores.
Preparation
crust
Preheat oven to 375°F. Butter bottom and sides of 9-inch-diameter glass pie plate. Stir first 4 ingredients in medium bowl to blend. Gradually add butter, stirring until moist clumps form. Press dough evenly onto bottom and up sides of prepared pie plate. Bake crust until golden brown and firm to touch, about 20 minutes. Maintain oven temperature.
filling
Meanwhile, whisk sugar and cornstarch in heavy medium saucepan until no lumps remain. Gradually whisk in lemon juice. Add eggs 1 at a time, whisking to blend well after each addition. Stir in finely grated lemon peel. Whisk mixture constantly over medium heat until filling thickens and boils. Remove from heat; whisk to smooth if necessary. Transfer filling to prepared crust. Smooth top.
meringue
Using electric mixer, beat egg whites, cream of tartar, and coarse salt in large bowl until frothy. With mixer running, gradually beat in sugar. Continue beating until stiff and glossy.
Spread meringue over warm filling, sealing meringue to crust at edges. Using spatula, form peaks and swirls in meringue.
Bake pie until meringue is golden brown, about 15 minutes. Cool pie completely on rack.
Cut pie into wedges and serve with Blackberry Sauce.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Lemon Desserts Slideshow.
Nutritional Information
One serving contains:
Calories (kcal) 492.1
%Calories from Fat 21.5
Fat (g) 11.8
Saturated Fat (g) 7.0
Cholesterol (mg) 30.0
Carbohydrates (g) 95.0
Dietary Fiber (g) 5.9
Total Sugars (g) 75.5
Net Carbs (g) 89.1
Protein (g) 5.4
Sodium (mg) 63.3
Read More http://www.bonappetit.com/recipes/2011/04/lemon_meringue_pie_with_graham_crust#ixzz1HkYKedG3
Use any leftover sauce as an ice cream topper or serve with yogurt and granola.
Makes about 3 cups
PREP TIME: 15 minutes
TOTAL TIME: 30 minutes
Recipe by Jeanne Kelley
April 2011
Ingredients
2 16-ounce bags frozen blackberries
1 cup sugar
2 tablespoons fresh lemon juice, divided
4 teaspoons cornstarch
1/2 teaspoon finely grated lemon peel
Preparation
Bring frozen berries and sugar to simmer in heavy large saucepan over medium-high heat, stirring often. Simmer 1 minute. Stir 1 tablespoon lemon juice and cornstarch in small bowl until cornstarch dissolves. Add to berries and stir until thickened, about 1 minute. Mix in remaining 1 tablespoon lemon juice and lemon peel. Cool slightly. Serve warm or at room temperature. DO AHEAD Sauce can be made up to 3 days ahead. Cover and chill. Rewarm slightly before serving.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Berry Desserts Slideshow.
Nutritional Information
One serving (approximately 5 tablespoons) contains:
Calories (kcal) 134.4
%Calories from Fat 0.0
Fat (g) 0.0
Saturated Fat (g) 0.0
Cholesterol (mg) 0
Carbohydrates (g) 35.5
Dietary Fiber (g) 4.6
Total Sugars (g) 29.9
Net Carbs (g) 31.0
Protein (g) 0.7
Sodium (mg) 0.3
Read More http://www.bonappetit.com/recipes/2011/04/blackberry_sauce#ixzz1HkYqHZpj
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