Sunday, November 28, 2010

Mini Lemon Meringue Pies & Sherbert Punch

With Andrew's birthday being so close to Thanksgiving it just made more sense to combine his birthday with Thanksgiving this year. So he got to have 2 birthday parties: one with my side of the family and one with Brent's side...Andrew was exhausted after two days of excitement.

Mini Lemon Meringue Pies
All-purpose flour, for dusting
pie dough - enough for 2 disks
2 cups sugar
6 Tablespoons cornstarch
1/2 cup lemon juice
5 large eggs, separated
1/4 teaspoon salt
2 Tablespoons grated lemon zest
4 Tablespoons unsalted butter, cut into pieces
2 large egg whites

Heat oven to 400 degrees. On a lightly floured surface, roll out dough to an 1/8-inch thickness. Cut into 12 4.25-inch-diameter circles; place in cupcake pan. Crimp edges, and refrigerate 30 minutes. Remove from refrigerator, and prick bottoms of shells with a fork.
Line piecrusts with parchment paper, and fill shells with pie weights. Transfer to oven; bake 10 minutes. Remove paper and weights. Continue baking until golden brown, about 7 minutes. Transfer to a wire rack to cool.
Sift together 1 1/4 cups sugar and cornstarch in a medium bowl. Stir in 2 cups water, and mix until smooth; set aside.
In a nonreactive saucepan, combine lemon juice, 5 egg yolks, and pinch of salt. Set over medium heat, and stir in cornstarch mixture; cook, stirring constantly, until mixture comes to a boil, 14 minutes. Remove from heat; stir in the lemon zest and butter. Pour filling into a bowl, and set aside to cool, stirring occasionally.
Pour lemon filling into the 12 piecrusts. Cover; refrigerate 1 hour.
Heat broiler. Bring a medium saucepan of water to a simmer. Combine 7 egg whites, the remaining 3/4 cup sugar, and 1/4 teaspoon salt in bowl of an electric mixer. Hold bowl over simmering water; whisk until the mixture is warm and the sugar has dissolved, 3 minutes.
Return bowl to mixer fitted with the whisk attachment, and beat until stiff peaks form. Using an offset spatula, spread each pie with meringue so the filling is covered and the meringue touches the edges of the piecrusts. Transfer pies to broiler, and lightly brown the meringue, watching constantly, 30 to 45 seconds. Remove from broiler, and place on a wire rack to cool to room temperature.

Source: adapted from Martha Stewart

Easy Raspberry Sherbert Punch
2 liters of hawaiian fruit punch
2 liter 7-up
1/2 gallon raspberry sherbet

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