| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Eggs | Desserts, Pies & crus, Fruits | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Seedless raisins |
| 2 | c | Water |
| 1 | To 1/2 c | |
| 4 | tb | Flour |
| 3 | Eggs — seperated | |
| 1 | Inch salt | |
| 1/2 | Stick butter — melted | |
| Juice of 1 lemon | ||
| 2 | ts | Grated lemon rind |
| 2 | tb | Sugar — for meringue |
| 1 | Baked 9 inch pie shell | |
| Sugar |
INSTRUCTIONS
In a 2 quart saucepan combine the raisins, 1-1/2 cup of the water, and 1 cup of the sugar. Bring to a boil. In a bowl combine the remaining 1/2 cup water, the remaining 1/2 cup sugar, plus the flour, eggyolks, and salt. Blend well and add to the raisis mixture. Continue stirring until thickened. Remove from the heat and stir in the butter, lemon juice, and rind. Allow to cool slightly. In the meantime, Prepare the meringue. Whip the egg whites until they form stiff peaks. Whip in the sugar. Pour the raisin mixture into the baked pie shelland cover with the meringue. Bake at 350 for about 10 minutes, or until golden brown. Recipe By : CathrineK From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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