| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 1/2 |
c |
Cornstarch |
|
|
Grated 1 lemon rind |
| 2 |
c |
Water |
| 3 |
|
Egg yolks |
| 1/3 |
c |
Lemon juice |
| 1 |
ts |
Butter |
| 1 |
|
Baked pastry shell |
| 3 |
|
Egg whites |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Baking powder |
| 6 |
tb |
Granulated sugar |
| 1 |
ts |
Lemon juice |
INSTRUCTIONS
MERINGUE
1. combine sugar, salt, cornstarch and lemon rind in sauce pan. 2. Add
boiling water, stir to blend well. 3. cook slowly for about 7 minutes,
stirring constantly. color will become transparent. 4. Beat egg yolks, then
add slowly to hot filling. Cook 5 minutes. 5. cool slightly and pour into
baked pastry shell. 6. Cover with meringue.
MERINGUE Oven temp 325 Time 15-20 minutes
1. Add salt to egg whites and beat until foamy, then add baking powder. 2.
Beat until stiff, adding sugar gradually by spoonfuls beating well after
each addition. Add flavoring. 3. Continue beating until mixture piles up
fluffy and sugar is well blended and dissolved. 4. Spread meringue on pie,
bringing it out to the pastry shell. 5. Spread in careless strokes, leaving
surface irregular. 6. Bake as directed until a golden brown.
Posted to Bakery-Shoppe Digest V1 #468 by "glenn r. goble"
<grgbob@digital.net> on Dec 23, 1997
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