Old Fashioned Lemon Pie
|
| |
| 1 | 9 inch pie crust, baked |
| 5 Tbsp | cornstarch |
| 1 cup | white sugar |
| 1/4 tsp | salt |
| 2 cup | water |
| 3 | egg yolks |
| 2 Tbsp | butter |
| 5 Tbsp | lemon juice |
| 2 tsp | lemon zest |
| 3 | egg whites |
| 6 Tbsp | white sugar |
| |
| preheat oven to 350f. |
| |
| to make lemon filling: in a double boiler, combine cornstarch, sugar, and |
| salt. stir in water, mixing well. cook until mixture is thickened, stirring |
| frequently. remove from heat. |
| place egg yolks in a medium bowl and beat well. slowly pour 1/2 cup of |
| cornstarch mixture into egg yolks, whisking constantly. pour egg yolk |
| mixture back into cornstarch mixture in double boiler, continuing to whisk |
| constantly. return double boiler to heat and cook mixture 2 minutes longer, |
| stirring constantly. remove from heat. |
| stir butter or margarine, lemon juice, and lemon rind into thickened |
| mixture. allow mixture to cool, then pour into pie shell. |
| to make meringue: in a large metal or glass mixing bowl, beat egg whites |
| until foamy. add 6 tablespoons sugar a little at a time, continuing to beat |
| until all sugar is incorporated and whites are stiff. spread meringue into |
| pie shell, making sure to completely cover lemon filling. |
| bake in preheated oven for 15 minutes, just until meringue is golden brown. |
| chill before serving. |
| |
| makes 8 servings |
| |
| niki |
| |
| -- |
| (ID: 13730) Mirror: rec.food.recipes: Thu, Mar 27, 2003 |