| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
tb |
(20 g) cornstarch |
| 3/4 |
c |
(180 ml) water |
| 1 1/4 |
c |
(300 ml) egg whites |
| 2 |
dr |
Lemon juice (up to 3) |
| 10 |
oz |
(285 g) granulated sugar |
| 2 |
ts |
(10 ml) vanilla extract |
INSTRUCTIONS
(makes enough to top 2 pies)
1. Combine the cornstarch and water in a small saucepan. Bring to a simmer
while stirring constantly. Cook for about 1 minute until the mixture is
translucent. Remove from the heat and set aside.
2. Whip the egg whites with the lemon juice until tripled in volume.
Gradually add the sugar and continue whipping until soft peaks form.
3. Still whipping, add the vanilla and then the cornstarch mixture, a
little at a time. Whip the meringue to stiff peaks but be careful not to
overwhip. Use immediately.
Spread topping evenly over surface of pie filling, spreading it into peaks
and swirls and making sure it is attached to the pie crust all around the
edges. Place pie on double sheet pans and bake at 375 F (190 C) for about
10 minutes or until the meringue is nicely browned. Depending on pie
filling used, pie may have to be refrigerated for several hours before
serving to allow the filling to set.
Posted to EAT-L Digest 21 Jan 97 by Felicia Pickering
<MNHAN063@SIVM.SI.EDU> on Jan 22, 1997.
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