36 WAC Magazine | wac.net
P
ith & peel
WAC Pastry Chef Lori Masaki has the ovens
hot long before the sun rises. Today's special—
lemon meringue pie. Lori prepares the dough,
methodically measuring and mixing butter,
flour, and ice-cold water into speckled balls that
get rolled out, pressed into small tart pans, and
baked until just golden. Along the way, Lori
juices the lemons, grates peel from pith, and
whips up billowy clouds of white meringue.
Bright tangy citrus contributes its pale yellow
juice and zest to a mixture of eggs, sugar, and
butter that bubbles and thickens over medium
heat as a faultless curd forms. Next, the me-
ringue and the flame, the beautiful flame.
Lemon meringue pie
Flaky crust, sweet and zesty
curd, topped with a mouthful
of marshmallow-like meringue
toasted to a crackle by the blue
butane of Lori's culinary torch.
It's citrus bliss on a fork.
Get an insider's look at some of the WAC photo
shoots used in this issue. View our behind-the-
scenes video at wac.net/food-photo-shoots.
