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LEMON PIE baked 9-inch pie shell 1 1/2 c. sugar 1 1/2 c. water 1/2 tsp. salt 1/2 c. cornstarch 1/3 c. water 4 egg yolks, slightly beaten 1/2 c. lemon juice 3 Tbsp. butter 1 tsp. grated lemon peel Meringue: 3 egg whites (room temperature) 1/4 tsp. cream of tartar 1/4 tsp. vanilla 6 Tbsp. sugar Combine sugar, 1 1/2 cups water and salt in saucepan. Heat to boiling. Mix cornstarch and 1/3 cup water to make smooth paste. Add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat. Combine egg yolks and lemon juice. Stir into thickened mix- ture. Return to heat and cook stirring constantly until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cover and cool until lukewarm. Meringue: Place egg whites, cream of tartar, salt and vanilla in a medium bowl. Beat with electric mixer at medium speed until entire mixture is frothy. Do not beat until eggs stiffen. Add sugar a little at a time, beating well after each addition. Do not underbeat. Beat until sugar dissolves. Stir 2 to 3 rounded tablespoons of beaten meringue into pie filling. Pour filling into cool shell. Pile meringue evenly over top. Cool gradually. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |