You are here: Seasoned Cooking » All Issues » December 1998 Issue » This Article » Page 6
 
December 1998 Issue
Dessert Menu
by Royce Smith
Table of Contents | Single-page view
Page

Related Sites

Cookbook Resources

Recipes and resources for busy cooks! Our 3, 4 and 5-ingredient cookbooks offer recipes for every taste. Site includes more than 50 cookbooks, reci...

SpiceBarn.Com

Secure online catalog of Spices, Herbs, Blends, and Extracts. Premium, restaurant quality products at discount prices! Bulk and standard sizes ava...

Tasty Crockpot Recipes

This site is dedicated to crockpot cooking. Featuring a new recipe every day.

Watkins

Famous for high quality vanilla, pepper, cinnamon and other gourmet herbs and spices. Recipes using our products. Dietary supplements that meet the...

Kansas' Cafe

Compassionate Food for Compassionate People - all vegan all the time
 

Lemon Meringue Pie

  • 1 1/2 cups sugar
  • 3 tbsp cornstarch
  • 3 tbsp cornstarch
  • 1 1/2 cups hot water
  • 3 slightly beaten egg yolks
  • 2 tbsp butter or margarine
  • 1/2 tsp. grated lemon peel
  • 1/3 cup lemon juice
  • 1 9 -inch pastry shell (graham cracker crust are best)
  • Meringue
In sauce pan, mix sugar, cornstarch, and flour. Gradually add hot water, stirring constantly. Cook and stir over high heat until mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat.

Stir small amount of hot mixture into egg yolks, then return to hot mixture. Bring back to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling and seal the edges.

Bake at 350 degrees for 12 to 15 minutes. Cool before cutting.

Meringue:

  • 3 egg whites
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 3/4 cups sugar
  • 1/4 tsp cream of tartar
Beat egg whites with vanilla and cream of tartar until a soft peak forms. Gradually add sugar, beating until stiff and glossy peaks have formed and all sugar is dissolved.
  • Yields: 8 servings
  • Preparation time: 1 hour
 

Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.