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Post by Charity on Sept 9, 2006 8:48:01 GMT -5
Lemon Meringue Pie
From McCall's magazine, "Fifty Best-Loved Recipes from the Pilgrims to the Present," Fall 1967
Lemon Filling:
¼ cup cornstarch 3 table sp. flour 1 ¾ cup sugar ¼ tea sp. salt 4 egg yolks, slightly beaten ½ cup lemon juice 1 table sp. grated lemon peel 1 table sp. butter
1. In medium saucepan, combine cornstarch, flour, sugar, and salt, mixing well. Gradually add 2 cups water, stirring until smooth.
2. Over medium heat, bring to boiling, stirring occasionally; boil 1 minute.
3. Remove from heat. Quickly stir some of hot mixture into egg yolks. Return to hot mixture; stir to blend.
4. Return to heat. Cook over low heat 5 minutes; stir occasionally.
5. Remove from heat. Stir in lemon juice, lemon peel and butter. Pour into pie shell.
6. Preheat oven to 400 degrees.
Meringue:
4 egg whites ¼ tea sp. cream of tartar ½ cup sugar
7. In medium bowl, with mixer at medium speed, beat egg whites with cream of tartar until frothy.
8. Gradually beat in sugar; 2 table sps. at a time, beating after each addition. Then beat at high speed until stiff peaks form when beater is slowly raised.
9. Spread over lemon filling, carefully sealing to edge of crust and swirling top decoratively. Bake 7 to 9 minutes, or until meringue is golden brown. Let pie cool completely on wire rack for 21/2 to 3 hours.
Makes 8 servings.
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Post by Charity on Sept 9, 2006 8:48:29 GMT -5
I got this recipe from a good friend. Thank you Chris. :-)
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