The rest of the story: For an Easter dinner, I planned a Lemon Meringue Pie as dessert. This was during the very busy child rearing years when I could become quite distracted from meal preparation. My pie turned out fit for a photo shoot…until I spotted the lemon and rind still on the counter! It was a wonderful “vanilla” pie and a testimony to “eating with your eyes.” It tasted great even without lemon! ~ Mom
3 egg whites
1 tsp vanilla
¼ t. cream of tartar
Dash salt
1 ½ cup sugar (divided)
2 Tbsp cornstarch
3 beaten egg yolks
1/3 cups water
1 teaspoon finely shredded lemon peel
¼ cup lemon juice
9” pie shell
Filling: in a saucepan, combine ½ cup sugar and cornstarch. Sir in egg yolks, water, lemon peel and lemon juice. Cook and stir until bubbly. Cook and stir 2 minutes more. Remove from heat. Pour into shell.
Meringue: Let whites stand in bowl for 30 minutes. Add vanilla, cream of tartar, and salt. Beat until soft peak stage. Add 1 cup sugar, a tablespoon at a time until stiff peaks form. Spread on filling and bake at 350° for 15 minutes. Cook and chill 3-6 hours.
3 egg whites
1 tsp vanilla
¼ t. cream of tartar
Dash salt
1 ½ cup sugar (divided)
2 Tbsp cornstarch
3 beaten egg yolks
1/3 cups water
1 teaspoon finely shredded lemon peel
¼ cup lemon juice
9” pie shell
Filling: in a saucepan, combine ½ cup sugar and cornstarch. Sir in egg yolks, water, lemon peel and lemon juice. Cook and stir until bubbly. Cook and stir 2 minutes more. Remove from heat. Pour into shell.
Meringue: Let whites stand in bowl for 30 minutes. Add vanilla, cream of tartar, and salt. Beat until soft peak stage. Add 1 cup sugar, a tablespoon at a time until stiff peaks form. Spread on filling and bake at 350° for 15 minutes. Cook and chill 3-6 hours.
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