*  Exported from  MasterCook  *
 
               LEMON MERINGUE PIE FROM MCCALL'S COOKING SCHO
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies                             Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Pastry for one pie crust
                         -----LEMON FILLING-----
      1/4   ts           Cornstarch
    3       tb           Flour
    1 3/4   c            Sugar
      1/4   ts           Salt
    4                    Egg yolks, lightly beaten
      1/2   c            Lemon juice
    1       tb           Grated lemon peel
    1       tb           Butter
                         -----MERINGUE-----
    4                    Egg whites
      1/4   ts           Cream of tarter
      1/2   c            Sugar
 
   On lightly floured pastry cloth, roll the pastry to an
   11 inch circle, rolling with light strokes from center
   to edge. Fold pastry in half; with fold in center,
   carefully transfer to a 9 inch pie plate. Unfold; fit
   into a pie plate, pressing gently toward the center.
   Fold edge of crust under; press into an upright rim.
   Crimp edge decoratively, using thumb and forefinger.
   Refrigerate 1/2 hour. Preheat oven to 450 degrees.
   Prick entire surface evenly with fork.  Bake 8 to 10
   minutes, or until golden-brown. Cool on rack.
   
   In medium sauce pan, combine cornstarch, flour, 1 3/4
   cups sugar and salt, mixing well.  Gradually add 2
   cups water, stirring until smooth. Overy medium heat,
   bring to boiling, stirring occasionally; boil 1
   minute, until shiny and translucent.  Quickly stir
   some of hot mixture into yolks. Pour back into hot
   mixture; stir to blend. Return to heat; cook over low
   heat 5 minutes, stirring occasionally.  Remove from
   heat; stir in lemon juice, lemon peel and butter. Pour
   into pie shell. Preheat oven to 400 degrees.
   
   In medium bowl, with mixer at medium speed, beat
   whites with cream of tartar until frothy.  Gradually
   beat in sugar, 2 T at a time, beating after each
   addition. Beat at high speed until stiff peaks form
   when beater is slowly raised.  Spread meringue over
   lemon filling, carefully sealing to edge of the crust
   and swirling thetop decoratively. Bake 7 to 9 minutes,
   or until the meringue is golden-brown.  Let cool
   completely on rack 2 1/2 to 3 hours.  Cut with wet
   knife.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving