| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pie, Dessert, Tried, Favorite | 6 | Servings | |
INGREDIENTS
| Lemon Filling: | ||
| 1 | c | Sugar |
| 6 | tb | Cornstarch |
| 1/8 | ts | Salt |
| 1 1/2 | c | Cold water |
| 3 | Egg yolks, slightly beaten | |
| 2 | tb | Butter |
| 1/2 | c | Fresh lemon juice |
| 1 | ts | White vinegar |
| 1 | ts | Grated lemon peel |
INSTRUCTIONS
Meringue: 3 egg whites 1/8 tsp salt 6 T sugar 1/2 tsp vanilla extract 1. Line a 9" pie plate with pastry; bake and cool. 2. Filling - combine sugar, cornstarch, and salt in a heavy saucepan, Gradually stir in water, blending until smooth. Cook over medium heat, stirring constantly, until filling come to boiling. Cook, stirring constantly for 5 minutes, then remove from heat. 3. Stir in a small amount of hot filling into beaten egg yolks, mix thoroughly, then stir into hot filling. Cook stirring constantly for one minute. Remove from heat and stir in butter, lemon juice, vinegar and lemon peel. Cool. 4. Preheat oven to 350^. 5. For meringue, beat egg whites and salt until frothy. Gradually add sugar, beating well after each addition: continue beating until stiff peaks are formed. Blend in vanilla extract. 6. Spoon lemon filling into the baked pie shell, then spread meringue over filling being sure to seal edge of pie shell. 7. Bake at 350^ for 15 to 18 minutes or until golden brown. Cool on a rack. Chill. Yield:One 9-inch pie From Crisco Cooking (1982) Posted to MM-Recipes Digest V4 #319 by Suzy <suzy@bestweb.net> on Dec 8, 1997
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