Always a favorite...easy to make and delicious to eat. Lemon or other fruit based desserts tend to be a nice way to cut through all the gorging that is with heavy Thanksgiving foods... This along with the Pumpkin cake were what went to the Friendsgiving at Susi and Brian's house. This awesome recipe is from a book my MIL gave me that is roughly 60 years old....so you know its solid.RECIPE:
1 1/2 cup sugar
1 1/2 cup water
1/2 tsp salt
1/2 cup cornstarch
1/3 cup water
4 eggs yolks, slightly beaten
1/2 cup lemon juice
3 Tblspn butter
1 tsp grated lemon zest
4 egg whites
1/4 tsp salt
1/2 cup sugar
Baked 9" pie crust
Combine the first three ingredients together in a saucepan and heat to boiling.
Mix next 2 ingredients together (cornstarch and water) to form a smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear, then remove from heat
Combine egg yolks with lemon juice (I like to go 1/2 fresh squeezed and 1/2 juice), stir into thickened mixture. Return to heat and cook until it bubbles, stirring constantly. Remove from heat and stir in butter and lemon zest. Cover and set aside to cool until lukewarm.
To make meringues, add sale to egg whites and whip with an electric mixer until frothy. Gradually add the sugar until whipped whites stand in glossy peaks. Stir 2 rounded tablespoons into the lemon filling.
Fill pre-baked pie crust with the lemon filling. Pile the meringue on top, spreading evenly to the edges of crust. Bake in a 325 decree oven for out 15 minutes until the meringue tips just start to brown. Cool for a minimum of 1 hour before cutting and serving
1 1/2 cup sugar
1 1/2 cup water
1/2 tsp salt
1/2 cup cornstarch
1/3 cup water
4 eggs yolks, slightly beaten
1/2 cup lemon juice
3 Tblspn butter
1 tsp grated lemon zest
4 egg whites
1/4 tsp salt
1/2 cup sugar
Baked 9" pie crust
Combine the first three ingredients together in a saucepan and heat to boiling.
Mix next 2 ingredients together (cornstarch and water) to form a smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear, then remove from heat
Combine egg yolks with lemon juice (I like to go 1/2 fresh squeezed and 1/2 juice), stir into thickened mixture. Return to heat and cook until it bubbles, stirring constantly. Remove from heat and stir in butter and lemon zest. Cover and set aside to cool until lukewarm.
To make meringues, add sale to egg whites and whip with an electric mixer until frothy. Gradually add the sugar until whipped whites stand in glossy peaks. Stir 2 rounded tablespoons into the lemon filling.
Fill pre-baked pie crust with the lemon filling. Pile the meringue on top, spreading evenly to the edges of crust. Bake in a 325 decree oven for out 15 minutes until the meringue tips just start to brown. Cool for a minimum of 1 hour before cutting and serving
0 comments:
Post a Comment