| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Pies & past | 6 | Servings | |
INGREDIENTS
| 2 | Eggs; separated | |
| 1/4 | c | Fresh lemon juice |
| 1 | tb | Lemon zest; grated |
| 3 | tb | All-purpose flour |
| 1 | c | Sugar |
| 2 | tb | Butter |
| 1 1/4 | c | Boiling water |
| 1 | 9 inch pie crust | |
| 3 | tb | Sugar |
INSTRUCTIONS
In a heavy saucepan, beat egg yolks with lemon juice and zest. Place under low heat. Beat in flour, 1 cup sugar, and butter. Add boiling water, cook and stir until mixture thickens. Pour into prepared pie crust. Beat egg whites until stiff, but not dry. Gradually add 3 tablespoons sugar. Spread over filling. Bake at 450 degrees until meringue is browned. Recipe By : Elizabeth Powell Posted to FOODWINE Digest 20 October 96 Date: Mon, 21 Oct 1996 06:37:40 -0500 From: Ellen Court <CourtMoss@NOVA-NET.NET>
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