Sweet on Lemon Pie

Southern Living, Spring 2004 by Briscoe, Cynthia Ann

Greet the season with the fresh taste of citrus. Our selections mix-and-match two divine fillings to make three great desserts.

Pucker up-it's time to indulge in a refreshing slice of lemon pie. Test Kitchens professionals Rebecca Kracke Gordon and Pam Lolley created two fillings for three citrus pies that are as beautiful as they are scrumptious. In the process, our staff squeezed lots of fresh lemons, but they also found that fresh frozen lemon juice (the kind in the yellow plastic bottle) worked equally well. So grab a fork-bliss is only a bite away. CYNTHIA ANN BRISCOE

TANGY LEMON TART

MAKES 8 TO 10 SERVINGS

PREP: 25 MIN., FREEZE: 10 MIN., BAKE: 25 MIN., CHIEE: 4 HRS.

Look for parchment paper in kitchen stores or in the bags-and-wraps aisle of the supermarket. If you can't find parchment, coat aluminum foil with vegetable cooking spray; then press the coated side against the piecrust.

1 (15-ounce) package refrigerated piecrusts

1 tablespoon coarse sparkling sugar

2 recipes Tangy Lemon Tart Filling (see recipe)

UNFOLD and stack piecrusts on a lightly floured surface. Roll into 1 (12-inch) circle. Fit piecrust into the bottom and up sides of a 9-inch deep-dish tart or quiche pan (about 1 ½- to 1 ¾-inches deep). Prick bottom of crust with a fork. Freeze 10 minutes.

LINE piecrust with parchment paper; fill with pie weights or dried beans.

BAKE at 425° for 10 minutes. Remove weights and parchment paper; sprinkle crust with sugar, and bake 12 to 15 more minutes or until lightly browned.

POUR Tangy Lemon Tart Filling into crust; cover and chill 4 hours or until set.

TANGY LEMON TART FILLING

MAKES 1 CUP

PREP: 10 MIN., COOK: 12 MIN., STAND: 10 MIN.

1 cup sugar

3 tablespoons cornstarch

½ cup fresh lemon juice (about 4 large lemons)*

4 large eggs, lightly beaten

¼ cup butter, melted

2 drops liquid yellow food coloring

WHISK together sugar and cornstarch in a heavy, nonaluminum, medium saucepan; gradually whisk in lemon juice, eggs, and butter. Cook mixture, whisking constantly, over medium-low heat 8 to 12 minutes or until thick and bubbly. Remove from heat, add food coloring, and let stand 10 minutes. *½ cup thawed lemon juice may be substituted.

NOTE: You may double this recipe and cook it in one saucepan if you need two recipes of the filling. For testing purposes only, we used Minute Maid 100% Pure Lemon Juice From Concentrate. It can be found with the other frozen juices and lemonades at your grocery store.

DOUBLE-DECKER LEMON TART

MAKES 8 TO 10 SERVINGS

PREP: 40 MIN., FREEZE: 10 MIN., BAKE: 25 MIN., CHILL: 4 HRS.

1 (15-ounce) package refrigerated piecrusts

Tangy Lemon Tart Filling (see recipe)

Lemon Meringue Pie Filling (see recipe on page 26)

1 cup whipping cream

¼ cup sugar

Garnish: lemon slices

UNFOLD and stack piecrusts on a lightly floured surface. Roll into 1 (12-inch) circle. Fit piecrust into the bottom and up the sides of a 9-inch deep-dish tart or quiche pan (about 1 ½- to 1 ¾-inches deep). Prick bottom and sides of piecrust with a fork. Freeze 10 minutes.

LINE piecrust with parchment paper; fill with pie weights or dried beans.

BAKE at 425° for 10 minutes. Remove weights and parchment paper; bake 12 to 15 more minutes or until crust is lightly browned.

POUR Tangy Lemon Tart Filling into piecrust; top with Lemon Meringue Pie Filling. Cover with plastic wrap, placing directly on Lemon Meringue Pie Filling. Chill at least 4 hours.

BEAT cream and sugar at medium speed with an electric mixer until soft peaks form. Dollop on top of tart. Garnish, if desired.

LEMON MERINGUE PIE

MAKES 8 TO 10 SERVINGS

PREP: 25 MIN., FREEZE: 10 MIN., BAKE: 50 MIN.

Sealing meringue to the outer edge of crust over a hot filling ensures that the meringue topping will cook completely without shrinking.

1 (15-ounce) package refrigerated piecrusts

Lemon Meringue Pie Filling (see recipe)

6 egg whites

½ teaspoon vanilla extract

6 tablespoons sugar

UNFOLD and stack piecrusts on a lightly floured surface. Roll into 1 (12-inch) circle. Fit piecrust into a 9-inch pieplate (about 1 inch deep); fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Freeze 10 minutes.

LINE piecrust with parchment paper; fill with pie weights or dried beans.

BAKE at 425° for 10 minutes. Remove weights and parchment paper; bake 12 to 15 more minutes or until crust is lightly browned. (Shield edges with aluminum foil if they brown too quickly.)

PREPARE Lemon Meringue Pie Filling; pour into piecrust. Cover with plastic wrap, placing directly on filling. (Proceed immediately with next step to ensure that the meringue is spread over the pie filling while it is still warm.)

BEAT egg whites and vanilla extract at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, and beat 2 to 4 minutes or until stiff peaks form and sugar dissolves.

REMOVE plastic wrap from pie, and spread meringue evenly over warm Lemon Meringue Pie Filling, sealing edges.

BAKE at 325° for 20 to 25 minutes or until golden brown. Cool pie completely on a wire rack. Store leftovers in the refrigerator.