| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Plus 2 T sugar |
| 3 | tb | Cornstarch |
| 1 | c | Boiling water |
| 4 | Egg yolks; lightly beaten | |
| 2 | tb | Butter |
| 4 | tb | Lemon juice |
| Grated rind of 1 lemon | ||
| 1 | pn | Salt |
| 1 | 9-inch pie shell; baked | |
| 3 | Egg whites | |
| 2 1/2 | tb | Sugar |
INSTRUCTIONS
I got this recipe from a cookbook called "Bach's Lunch" which I purchased from Arlene. (Submitted to "Bach's Lunch" by Bob Hope) Combine sugar and cornstarch in the top of a double boiler. Add boiling water slowly, stiring constantly, and cook until thickened and smooth. Stir small amount of hot mixture into egg yolks. Add to cornstarch mixture with butter, lemon juice, rind and salt. Cook two or three minutes. Cool and pour intoi pie shell. Make a meringue by beating egg whites until frothy. Gradually add 2-1/2 T sugar and continue beating until stiff. Pile lightly on top of pie, completely covering filling. Bake at 275 degrees for fifteen minutes, or until lightly browned. Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@juno.com (Ellen M Irvine) on Dec 05, 1997
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