| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cklive07 |
6 |
Servings |
INGREDIENTS
| 1 |
|
Recipe Simple Flaky Crust |
|
|
see * Note 1 |
| 1 |
t |
Finely-grated lemon zest |
| 1 |
|
Recipe Meringue, see * Note |
|
|
=== LEMON FILLING === |
| 1/2 |
c |
Cornstarch |
| 2 |
c |
Sugar |
| 3 1/4 |
c |
Water |
| 1/2 |
c |
Fresh lemon juice |
| 9 |
|
Egg yolks, separated when |
|
|
Making meringue |
| 1/2 |
t |
Salt |
| 6 |
T |
Butter |
| 1 |
T |
Pure vanilla extract |
| 3 |
T |
Very fine cake crumbs -, to |
|
|
4 tbspns see * Note 2 |
INSTRUCTIONS
1
Note 1: See the "Simple Flaky Crust" and "Meringue" recipes which are
included in this collection. Note 2: For fine cake crumbs, even a
ground up Twinkie or a cake doughnut will do. Prepare Simple Flaky
Crust adding 1 teaspoon grated lemon zest, and prebake. Prepare the
Meringue. Preheat the oven to 300 degrees. Place an oven shelf in the
lower third of the oven and another near the top. Prepare the filling
by stirring together the cornstarch and sugar in a large saucepan.
Stir in the water and heat, over medium heat, stirring constantly,
until mixture thickens and comes to a boil. Stir in the lemon juice,
bring back to a boil, then stir in about half of the egg yolks. Make
sure the mixture comes to a boil, then stir in the rest of the egg
yolks. Bring back to a boil and stir in the salt and butter. Remove
from the heat and stir in the vanilla. Pour the hot filling into the
baked crust. Do not over-fill. Keep top of filling slightly below the
top of the crust. Sprinkle the cake crumbs over the filling. Pile the
meringue on in big blobs. Then smear together and decorate with
swirls. Take care to spread the meringue so that it touches the crust
all the way around. Place a plain baking sheet on the top shelf to
protect the meringue from too much heat from the top. Then place the
pie on the lower shelf, positioned under the baking sheet. Allow room
between the shelves for the meringue to rise a little. Bake 45 minutes
to an hour until meringue is browned and firm. This recipe yields 6 to
8 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe
courtesy of Shirley O. Corriher, "Cookwise" From the TV FOOD NETWORK -
(Show # CL-9122 broadcast 05-05-1998) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-12-1998
Recipe by: Shirley O. Corriher Converted by MM_Buster v2.0l.
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