CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
Desserts, Pies |
1 |
Pie |
INGREDIENTS
1 |
c |
C and H Granulated Sugar |
4 |
T |
Cornstarch |
1/4 |
t |
Salt |
3 |
|
Eggs, separated |
1/3 |
c |
Lemon juice |
2 |
t |
Grated lemon peel |
1 1/2 |
c |
Water |
2 |
T |
Butter or margarine |
1 |
|
8-inch pastry shell |
|
|
baked and cooled |
INSTRUCTIONS
Combine sugar, cornstarch and salt in saucepan. Mix well. Add egg
yolks, lemon juice and peel and water. Beat with wire whisk until
smooth. Place over medium heat, bring to boil stirring briskly until
clear and thickened. Remove from heat; stir in butter. Cool 5
minutes, then pour in pastry shell. TALL 'N' TENDER MERINGUE: Beat 3
egg whites with 1/8 teaspoon salt until foamy throughout. Gradually
beat in 1/2 cup C and H Granulated or Superfine Sugar; beating until
meringue will hold up in stiff points. Spread over warm filling in
swoops and swirls, making sure it seals to edge of crust all around.
Bake at 350 degrees for 10 to 12 minutes, until nicely browned. Cool,
not in a draft. MICROWAVE DIRECTIONS: Combine sugar, cornstarch and
salt in a deep 2 quart glass mixing bowl. Add egg yolks, lemon juice
and peel and water. Beat with whisk until smooth. Microwave on full
power 8 minutes, stirring 3 times. Precede {sic} as recipe directs.
Reprinted with permission from Pies On Parade (Jean Porter, C and H
Sugar Kitchen) Electronic format by Karen Mintzias File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
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