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Lemon
Pie
| 1 1/2 c. sugar
6 T cornstarch 1 1/2 c. boiling water 3 egg yolks |
3 T butter
1/3 c. lemon juice 1 1/4 T lemon peel, grated |
|
1 - 8 1/2" pie shell, baked Meringue:
|
6 T sugar |
| Mix sugar and cornstarch in the top pan
of a double boiler. Stir in boiling water; cook over direct heat, stirring
constantly, until mixture boils and thickens. Set pan over boiling water
in bottom part of double boiler and cook 10 minutes longer.
Beat egg yolks slightly; add a little of the hot mixture to the egg to warm. Then beat into hot mixture in double boiler. Cook five minutes, stirring constantly. Remove from over the hot water and blend in butter, lemon juice and peel. Cool. While pudding cools, make meringue: Beat egg whites until frothy. Add cream of tartar. Continue beating until stiff enough to hold a point. Gradually beat in sugar, 1 tablespoon at a time. Continue till the meringue is stiff and glossy. Pour pudding into a cooled baked 8 1/2" pie shell and cover with meringue. Bake at 300o for 15 to 20 minutes or until the meringue is golden and cooked through. |
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