Post by marlaoh on Oct 19, 2004 7:43:09 GMT -6
LEMON MERINGUE PIE
1½ cups sugar
7 tablespoons cornstarch Dash salt
1½ cups water
3 egg yolks, beaten
1 teaspoon lemon zest
2 tablespoons butter
½ cup freshly squeezed lemon juice
1 9-inch baked pastry shell Meringue
Preheat oven to 3500F. In a saucepan, combine 11/2 cups sugar, cornstarch, and salt; mix thoroughly. Gradually stir in water. Place over medium heat and bring to a boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir a small amount of the hot mixture into the egg yolks, then return mixture to pan. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat. Add lemon zest and butter. Slowly stir in ½ cup lemon juice. Cool to lukewarm. Pour into a cooled baked pastry shell. Prepare Meringue. Spread Meringue over filling, sealing to edges of pastry to avoid shrinking. Bake 12 to 15 minutes or until meringue is golden. Cool thoroughly before serving. Store in refrigerator.
MERINGUE
3 egg whites
1 teaspoon freshly squeezed lemon juice
6 tablespoons sugar
Beat egg whites with lemon juice until soft peaks form. Gradually add sugar, beating until peaks are stiff.
1½ cups sugar
7 tablespoons cornstarch Dash salt
1½ cups water
3 egg yolks, beaten
1 teaspoon lemon zest
2 tablespoons butter
½ cup freshly squeezed lemon juice
1 9-inch baked pastry shell Meringue
Preheat oven to 3500F. In a saucepan, combine 11/2 cups sugar, cornstarch, and salt; mix thoroughly. Gradually stir in water. Place over medium heat and bring to a boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir a small amount of the hot mixture into the egg yolks, then return mixture to pan. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat. Add lemon zest and butter. Slowly stir in ½ cup lemon juice. Cool to lukewarm. Pour into a cooled baked pastry shell. Prepare Meringue. Spread Meringue over filling, sealing to edges of pastry to avoid shrinking. Bake 12 to 15 minutes or until meringue is golden. Cool thoroughly before serving. Store in refrigerator.
MERINGUE
3 egg whites
1 teaspoon freshly squeezed lemon juice
6 tablespoons sugar
Beat egg whites with lemon juice until soft peaks form. Gradually add sugar, beating until peaks are stiff.