QUICK LEMON PIE         

I baked 8 or 9 inch pie shell or 1 graham cracker pie shell

1 1⁄4 cup sugar

1⁄4 cup cornstarch
1⁄4 tsp. salt
1 tsp. grated lemon rind
1 1⁄2 cups hot water
1 whole egg
2 egg yolks
1 tbsp, butter
1⁄3 cup lemon juice

2 egg whites, dash of salt, 6 tbsp. sugar, 1⁄2 tsp. grated lemon rind.

Stir 1 1⁄4 cup sugar with next 4 ingredients in saucepan, Beat egg plus yolks with fork, add to mixture, mix well. Cook over direct moderate heat, stirring briskly, 5 - 10 min, or till smoothly thickened and clear. Stir in butter and lemon juice. Cool few minutes; pour into pie shell.

Beat egg whites with salt; when stiff, gradually beat in Sugar & lemon rind. Heap roughly over filling, making sure meringue touches crust all around. Bake 400° oven about 8 min. or when delicately brown

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