out the base.
To make the pie filling, in a saucepan, combine the lemon zest and juice, 1 cup of the cold water, ½ cup sugar, and the butter. Bring the mixture to a boil over low heat.
Meanwhile, in a mixing bowl, dissolve the cornstarch in the remaining 1 tablespoon cold water. Add the 3 egg yolks and combine.
Add the egg yolk mixture to the lemon mixture on the stove and return to a boil, whisking continuously until the mixture thickens (you donât want scrambled eggs), about 5 minutes.
Cover the surface of the lemon filling with wax paper to prevent a skin from forming and let cool.
To make the meringue, using an electric mixer, beat the 3 egg whites with the salt and cream of tartar until they hold stiff peaks. Add the remaining 6 tablespoons sugar and beat until glossy.
Spoon the lemon mixture into the pie shell and spread it level. Spoon the meringue on top, smoothing it up to the edge of the crust to seal. Bake until golden, 12 to 15 minutes.
A Note on an Effective Modern Convenience Many competent home cooks prepare pastry dough in a food processor equipped with a dough blade with excellent results. To do so, put the sifted flour, salt, and shortening into the processor bowl and pulse while drizzling the ice water sparingly through the processor tube into the flour mixture until the dough comes together. This method has the advantage of reducing your likelihood of overworking the dough.
Shrimp Bisque SERVES 6 TO 8
1½ pounds small or medium cooked shrimp, in the shell
1½ tablespoons vegetable oil
2 onions, halved and sliced
1 large carrot, sliced
2 celery stalks, sliced
8 cups water
A few drops of lemon juice
2 tablespoons tomato paste
Bouquet garni
4 tablespoons butter
1 / 3 cup flour
3 to 4 tablespoons brandy
Salt and white pepper
2 / 3 cup heavy cream
This is a great soup based on a classic thickening method that you can play with in any number of ways. If you happen to be cooking in the military, you can easily adjust it to serve six to eight hundred.
Remove the heads from the shrimp and peel away the shells, reserving the heads and shells for the stock.
Heat the oil in a large saucepan, and cook the peeled shrimp just until they begin to turn pink, then remove them to a utility platter and chill in the refrigerator. Add the shrimp heads and shells to the same pan, and cook over high heat, stirring frequently, until they start to brown. Reduce the heat to medium, add the onions, carrot, and celery, and fry gently, stirring occasionally, for about 5 minutes until the onions start to soften.
Add the water, lemon juice, tomato paste, and bouquet garni. Bring the broth to a boil, then reduce the heat, cover, and simmer gently for 25 minutes. Strain the broth through a sieve.
Melt the butter in a heavy saucepan over medium heat. Stir in the flour to make a roux, and cook until just golden, stirring occasionally. Add the brandy and gradually pour in about half of the shrimp broth, whisking vigorously until smooth, then whisk in the remaining liquid. Season with salt, if necessary, and white pepper. Reduce the heat, cover, and simmer for 5 minutes, stirring frequently.
Strain the soup into a clean saucepan and add the cream. Then stir in most of the shrimp (reserving a few for garnish) and cook over medium heat, stirring frequently, until hot. Serve at once, garnished with the reserved shrimp and a little extra lemon juice on the surface of the soup.
A Note on the Bouquet Garni A bouquet garni isâ¦wellâ¦a bouquet! Really you can put any herbs that complement your recipe into a bouquet garni. But classically it is a small bunch of parsley (or parsley stems), about 8 sprigs of fresh thyme, and a bay leaf wrapped in, or tied together with, a thoroughly washed leek leaf and/or celery âstrings.â Of course it can be tied with clean cotton string as well, which provides a means of anchoring it to the handle of the pot. (Be sure the string is clear of any flame.) The
To make the pie filling, in a saucepan, combine the lemon zest and juice, 1 cup of the cold water, ½ cup sugar, and the butter. Bring the mixture to a boil over low heat.
Meanwhile, in a mixing bowl, dissolve the cornstarch in the remaining 1 tablespoon cold water. Add the 3 egg yolks and combine.
Add the egg yolk mixture to the lemon mixture on the stove and return to a boil, whisking continuously until the mixture thickens (you donât want scrambled eggs), about 5 minutes.
Cover the surface of the lemon filling with wax paper to prevent a skin from forming and let cool.
To make the meringue, using an electric mixer, beat the 3 egg whites with the salt and cream of tartar until they hold stiff peaks. Add the remaining 6 tablespoons sugar and beat until glossy.
Spoon the lemon mixture into the pie shell and spread it level. Spoon the meringue on top, smoothing it up to the edge of the crust to seal. Bake until golden, 12 to 15 minutes.
A Note on an Effective Modern Convenience Many competent home cooks prepare pastry dough in a food processor equipped with a dough blade with excellent results. To do so, put the sifted flour, salt, and shortening into the processor bowl and pulse while drizzling the ice water sparingly through the processor tube into the flour mixture until the dough comes together. This method has the advantage of reducing your likelihood of overworking the dough.
Shrimp Bisque SERVES 6 TO 8
1½ pounds small or medium cooked shrimp, in the shell
1½ tablespoons vegetable oil
2 onions, halved and sliced
1 large carrot, sliced
2 celery stalks, sliced
8 cups water
A few drops of lemon juice
2 tablespoons tomato paste
Bouquet garni
4 tablespoons butter
1 / 3 cup flour
3 to 4 tablespoons brandy
Salt and white pepper
2 / 3 cup heavy cream
This is a great soup based on a classic thickening method that you can play with in any number of ways. If you happen to be cooking in the military, you can easily adjust it to serve six to eight hundred.
Remove the heads from the shrimp and peel away the shells, reserving the heads and shells for the stock.
Heat the oil in a large saucepan, and cook the peeled shrimp just until they begin to turn pink, then remove them to a utility platter and chill in the refrigerator. Add the shrimp heads and shells to the same pan, and cook over high heat, stirring frequently, until they start to brown. Reduce the heat to medium, add the onions, carrot, and celery, and fry gently, stirring occasionally, for about 5 minutes until the onions start to soften.
Add the water, lemon juice, tomato paste, and bouquet garni. Bring the broth to a boil, then reduce the heat, cover, and simmer gently for 25 minutes. Strain the broth through a sieve.
Melt the butter in a heavy saucepan over medium heat. Stir in the flour to make a roux, and cook until just golden, stirring occasionally. Add the brandy and gradually pour in about half of the shrimp broth, whisking vigorously until smooth, then whisk in the remaining liquid. Season with salt, if necessary, and white pepper. Reduce the heat, cover, and simmer for 5 minutes, stirring frequently.
Strain the soup into a clean saucepan and add the cream. Then stir in most of the shrimp (reserving a few for garnish) and cook over medium heat, stirring frequently, until hot. Serve at once, garnished with the reserved shrimp and a little extra lemon juice on the surface of the soup.
A Note on the Bouquet Garni A bouquet garni isâ¦wellâ¦a bouquet! Really you can put any herbs that complement your recipe into a bouquet garni. But classically it is a small bunch of parsley (or parsley stems), about 8 sprigs of fresh thyme, and a bay leaf wrapped in, or tied together with, a thoroughly washed leek leaf and/or celery âstrings.â Of course it can be tied with clean cotton string as well, which provides a means of anchoring it to the handle of the pot. (Be sure the string is clear of any flame.) The
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