INGREDIENTS

INSTRUCTIONS

How to Prepare the Curd:  In a medium bowl, whisk together the
cornstarch and cream. Whisk in  the eggs and yolks. In a medium
non-reactive saucepan, combine the  zest, fruit juices, sugar, vanilla,
and butter, and bring to a boil  over medium heat. Whisking constantly,
slowly drizzle half of the hot  liquid into the cream mixture. Return
everything to the saucepan and  cool, whisking constantly, and scraping
the bottom of the pan until  tiny bubbles boil up for 10 seconds.
Strain the curd through a fine  sieve into a bowl, cover with waxed
paper, and set aside. (The curd  can be prepared up to 1 day in advance
and refrigerated.)  How to Prepare the Meringue:  Place the egg whites,
sugar, salt, and cream of tartar in a large  stainless steel bowl, and
set it over a saucepan of simmering water.  Whisk constantly until the
mixture is lukewarm. Remove from the heat  and whisk (you can switch to
an electric mixer) until the egg whites  form high peaks, like shaving
cream.  How to Assemble:  Bake the ready-made pie crust according to
the package instructions,  let cool slightly. Spread the lemon curd
over the still warm, baked  ready-made pie crust. With the back of a
spoon, pile the meringue on  top of the curd, pulling up wisps of
meringue with the spoon as you  go. Set the pudding under a preheated
broiler for a few seconds, or  pass the flame of a propane torch over
the meringue, until lightly  browned in spots.  Copyright credit: 1995
by Wayne Harley Brachman  © 1997 Lifetime Entertainment Services. All
rights reserved.  MC formatted using MC Buster br Barb at PK  Converted
by MM_Buster v2.0l.

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