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LEMON MERINGUE PIE 3 Tbsp. cornstarch 3 Tbsp. flour 1 3/4 c. sugar 1/4 tsp. salt 4 egg yolks, slightly beaten 1/2 c. lemon juice 1 Tbsp. grated lemon rind 1/2 stick butter 9-inch baked pie shell Pie Mixture: Combine cornstarch, flour, sugar and salt in a medium saucepan. Gradually stir in lemon juice. Bring to boil, then reduce heat and cook until thick and clear. Remove from heat. Stir several spoonfuls of the hot mixture into egg yolks and mix well. Pour back into saucepan. Bring to boil, then reduce heat and cook until thick, stirring constantly. Remove from heat, stir in butter and lemon rind. Cool 5 minutes, then pour into pie shell. Meringue: 4 egg whites 1/4 tsp. cream of tartar 1/2 c. sugar Pie Crust: 1 1/2 c. flour 1/2 c. Crisco or other shortening 3/4 tsp. salt 1/4 c. cold milk 1 egg Meringue: Beat egg whites until fluffy and add cream of tartar. Add sugar, two tablespoons at a time, beating after each addition. Continue beating until mixture stands in peaks. Pile on filling and spread to edge of pie crust. Bake in hot oven at 425 degrees for 5 to 10 minutes or until brown. Cool thor- oughly, at least 4 hours. Pie Crust: Sift together flour and salt; cut in short- ening with pastry cutter. Beat egg slightly. Add 1 tablespoon milk at a time. Roll thin for pie crust. Bake at 375 degrees for 15 minutes. Pour cooked pie mixture in crust. 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. |