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Dessert | |
| pastry crust for 1 crust pie Lemon Filling 1/4 cup cornstarch 3 Tbsp flour 1 3/4 cup sugar 11/4 tsp salt 4 egg yolks beaten 1/2 cup lemon juice 1 Tbsp grated lemon peel 1 Tbsp butter Meringue 4 egg whites 1/4 tsp cream of tartar 1/2 cup sugar | |
| Roll pastry and place in pie plate, Crimp edges and refrigerate 1 hour. Prick with fork and bake 8-10 minutes in a 450 oven. Cool. In saucepan combine cornstarch, flou, 1 3/4 cup sugar, and salt. Mix well. Gradually add 2 cups water, stirring till smooth. Over medium heat bring to a boil. Boil 1 minute till shiny and translucent, remove from heat. Temper eggs with some of the mix and add back to mixture. Stir to blen. Return to heat, cook over low 5 minutes stirring occasionally. Remove from heat stir in lemon juice, peel and butter. Pour into pie shee, preheat the oven to 400. In medium bowl beat egg whites with cream of tartar until frothy. Gradually beat in sugar, 2 Tbsp at a time. Beat at high speed till stiff peaks form. Spread meringue over filling. Bake 7-9 minutes or until meringue is golden brown. Let cool completely on rack 2 1/2-3 hours. | |
Unrated | |
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