Sunday, January 11, 2009

Give me pie, give me sweet little pies: Lemon Meringue (Part 1)

Amy's recent visit to Kimberly's house inspired a ton of baking and eating.  Amy brought many lemons - so we decided to make lemonaide, lemon meringue pie, avglomeno soup and lemon bars.  Lemon must have been in the air - as Martha decided to post a lemon meringue pie at the same time!  We used the original recipe from the Original Betty Crocker Cookbook, a recipe Ada Ruth used, but had we only had this recipe as well we could have made both versions!!

Lemon Meringue Pie

Prepare a baked pie shell.

Combine in the top of a double boiler:
1 cup sugar
5-6tablesp0ons cornstarch
1/8 teaspoon salt

Add very gradually:
2 cups water or milk

Stir and cook these ingredients over (not in) hot water for about 8 to 12 minutes until the mixture thickens.  Cover and cook for 10 minutes more.  Stir occasionally.  Remove the mixture from the heat.

pour a little of it over

3 beaten egg yolks

Beat this and return it to the mixture in the double boiler. Cook and stir gently, stillover boiling water, ab out 5 minutes more. Remove from heat.

Beat in:

3 Tablespoons butter
1/3 cup lemon juice
2 teaspoons finely grated lemon rind

Note: If you want a more lemony flavor add more rind--not more juice. Cool the custard by stirring very, very gently to relase any steam whch might thin the filling. Pour it cool into the cold pie shell

Cover with a meringue made with the 3 egg whites.


Preheat oven to 325 -350 degrees
Whip until they are frothy:
3 egg whites


1/4 cream

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