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Lemon
Meringue Pie
| 1 cup water
¾ cup sugar ¼ salt teaspoon 1 teaspoon grated lemon peel 5 tablespoons cornstarch ½ cup cold water 3 well beaten egg yolks 1 tablespoon butter 6 tablespoons lemon juice 3 egg whites, beaten until frothy 6 tablespoons sugar Bring water, sugar, salt and lemon peel
to a boil in saucepan over direct heat. Blend cornstarch with ½
cup cold water and add. Cook over low heat (or double boiler) until thickened.
If cooked over direct heat, stir constantly and cook about five minutes.
Allow at least ten minutes in double boiler. Remove from heat and pour
part of hot mixture slowly into beaten egg yolks. Return to rest of mixture
in saucepan and stir, well. Add butter and lemon juice and mix well. Sprinkle
baked pastry shell with powdered sugar, and pour filling into shell. Top
with meringue made by beating 6 tablespoons of sugar into the beaten egg
whites. Brown from 15 to 20 minutes in slow oven (325° F.) or until
tips of meringue are brown.
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