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GEORGE'S RECIPE of THE MONTH.
Recipe_apr18
George_jr
George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
Ingredients
For the filling:
1 recipe All Butter Pie Crust, pre-baked and cooled
1 1/2 cups water
1 1/2 cups granulated sugar
5 tablespoons cornstarch
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon salt
4 large eggs yolks
3 tablespoons unsalted butter
For the meringue:
4 large egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup granulated sugar
Preparation
Print
1 - Preheat oven to 300°F.
2 - Make filling by whisking water, sugar, cornstarch, salt, lemon juice, and lemon zest in a medium saucepan. Place over medium-low heat and cook, stirring often, until it’s thick and bubbly. (Make sure your pie crust is baked and cooled in an 8-9” pie plate.)
3 - Place egg yolks into a medium sized bowl. Whisk them gently. Once the lemon mixture is thick and bubbly, carefully pour about half the lemon mixture into the egg yolks, whisking constantly, then place the egg mixture back into the pan with the remaining lemon mixture, continuing to whisk. You want to avoid scrambling the eggs. Bring to a gentle boil, then cook for 2 minutes. Remove from heat and stir in the butter until melted.
4 - Pour mixture into the prepared pie crust. (If so inclined, strain it into the pie through a mesh strainer to remove any egg bits.) Cover with plastic wrap while you prepare the meringue.
5 - Place egg whites, cream of tartar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment (or you can use a large bowl with a hand mixer). Beat on high speed until soft peaks form (if you remove the beaters the tips curl slightly) and then continue mixing while gradually adding the granulated sugar. Continue mixing until stiff peaks form (they’ll be glossy and stand straight).
6 - Spread the meringue on the top of the lemon mixture in decorative peaks, being sure that the meringue touches the crust and no lemon shows through. Bake about 30 minutes or until the meringue is browned. Cool at room temperature for one hour, then chill at least 5 hours before slicing.
7 - The pie will last a day or two in the refrigerator but tastes best on day one.
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