| 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>
A Message from our Provider:
“Forbidden fruits create many jams”