| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Microwave, Desserts, Pies |
8 |
Servings |
INGREDIENTS
| 6 |
tb |
Cornstarch |
| 6 |
tb |
Lemon Juice |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Grated lemon rind |
| 1 |
c |
Sugar |
| 3 |
|
Egg whites |
| 2 |
c |
Water |
| 1/4 |
ts |
Cream of tartar |
| 3 |
|
Egg yolks slightly beaten |
| 6 |
tb |
Sugar |
| 1 |
tb |
Butter |
| 1 |
|
Baking dish 9" deep dish |
|
|
Pastry shell |
INSTRUCTIONS
Combine cornstarch, salt, sugar and 1/2 cup cold water in sauce pan. Grad-
ually add 1-1/2 cups hot water. Cook over medium heat stirring constantly
until mixture comes to a boil and thickens. Boil for 1 min. Mix a little
hot mixture into egg yolks. Blend egg yolks into sugar mixture. Cook and
stir 1 min. Remove from heat add butter, lemon juice and rind. Cool
slightly. Pour into baked pie shell. Cool to room temperature. For mer-
ique combine egg white and cream of tartar. Beat until soft peaks form.
Gradually add sugar beating until stiff peaks form. Spread meringue over
filling, carefully sealing to edge of crust. Bake in 400F(200C) oven 5-10
minutes or until merinque is browned.
MICROWAVE METHOD; Combine cornstarch, salt, sugar and 1/2 cup cold water
in 1-1/2 qt casserole. Heat remaining water in microwave on high for 2-3
min. Gradually add to cornstarch mixture. Microwave 3 ~ 6 min until very
thick, stirring every 2 min. Mix a little hot mixture into egg yolks.
Blend egg yolks into sugar mixture. Microwave on high 1 min. Stir in
butter, lemon rind and juice. Cook lightly and turn into pie shell. Make
merinque as in conventional oven.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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