Passion III
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Gustav, Shannon
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Lemon-Passion Fruit Meringue Pie

"What is a roofless cathedral to a well-built pie?"
~ William Maginn

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Passion II
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Passion I
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Gustav, Shannon
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Lemon-Passion Fruit Meringue Pie
Food & Wine Archives

1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup passion fruit puree or
melted passion fruit sorbet
2 large egg yolks
1 large egg, lightly beaten
1 cup plus 2 tablespoons sugar
1/4 cup plus 1 tablespoon cornstarch
1 cup water
1 tablespoon unsalted butter
1 tablespoon grated lemon zest
Buttery Baked Pie Shell (recipe follows)

Make Ahead:  The pie can be refrigerated for up to 1 day.

 1. Make the pie filling: In a bowl, mix the lemon juice with the passion
fruit puree, egg yolks and beaten whole egg. In a saucepan, whisk the
sugar with the cornstarch. Add the water, whisking until smooth. Cook
over moderately high heat, whisking constantly, until thick, translucent
and bubbling, about 5 minutes. Remove from the heat. Whisk a few
tablespoons of the cornstarch mixture into the egg mixture, then gradu-
ally whisk the egg mixture back into the saucepan. Bring to a boil over
moderately high heat, whisking constantly for about 1 minute, until the
filling is thick; remove from the heat. Stir in the butter and lemon zest
and scrape the filling into the Buttery Baked Pie Shell. Let the pie cool
completely.
2. Make the topping: Preheat the oven to 425 degrees F. In a large
stainless-steel bowl, using an  electric mixer, beat the egg whites with
the sugar, water and salt until well blended. Set the bowl over a sauce-
pan filled with 2 inches of boiling water and beat the egg whites until
the sugar is dissolved and the mixture is warm. Remove from the heat
and beat until the meringue is stiff, glossy and cool, about 5 minutes.
Spread the meringue evenly over the filling, swirling it  decoratively.
Bake the pie on the top rack of the oven until the meringue is deep
golden and set, about 7 minutes. Transfer the pie to a wire rack in a
draft-free place and let cool completely. Serve at room temperature
or chilled.
--Grace Parisi

Buttery Baked Pie Shell

1 cup all-purpose flour
Pinch of salt
5 tablespoons unsalted butter, cut
into 1/2-inch pieces and chilled
3 tablespoons ice water

1. In a food processor, combine the flour and salt and pulse to blend. Add
the butter pieces and pulse just until the mixture resembles coarse meal.
Add the ice water and pulse until the dough just begins to come together.
Turn the dough out onto a lightly floured work surface and pat it into a
6-inch disk. Wrap the disk in plastic and refrigerate for at least 30
minutes or overnight.
2. Preheat the oven to 350 degrees F. On a lightly floured work surface,
roll out the dough to an 11-inch round. Fit the dough into a 9-inch
glass pie plate and trim the overhang to 1 inch. Fold in the overhang
and crimp the edges. Prick the bottom in several places with a fork.
Refrigerate until firm, about 10 minutes.
3. Line the pie shell with a sheet of foil that extends 2 inches beyond the
pie plate. Fill the shell with pie weights or dried beans. Bake for 30
minutes, or until the edges are lightly golden. Remove the foil and
weights and bake the shell for about 10 minutes longer, or until
golden and cooked through. Let cool on a wire rack.
--Grace Parisi
 

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