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Date Posted: 09:18:39 07/04/01 Wed
Author: Kat
Author Host/IP: 24.45.229.222
Subject: Lemon Meringue Pie
In reply to: Diane 's message, "Lemons - lots and lots of lemons!!" on 18:58:39 07/03/01 Tue

Pie filling
1/3 c cornstarch
1 c sugar
1/4 tsp salt
2 c hot water
4 eggs, separated
1 tbls. real butter
1/2 cup fresh lemon juice, unstrained
grated zest from one lemon
one 9" pie shell, cooked

Mix together cornstarch, sugar, and salt. Gradually add water, stirring constantly. Cook in top of double boiler stirring until thick and smooth.

Stir a couple of spoons of hot cooked cornstarch mixture into egg yolks, mix thoroughly. Stir yolk mixture back into cornstarcy mixture. Mix quickly to prevent yolks from cooking in strings. Add butter, zest and juice. Blend thoroughly and pour into pre-baked pie shell. Top with meringue.

Meringue
4 egg yolks
1/4 cup sugar
1/2 tsp cream of tartar

When separating yolks from whites make sure none of the yolk is mixed [even a tiny bit of oil will ruin a good meringue]. Always beat egg whites after they have come to room temperature and mix in either a squeaky clean glass, stainless steel or copper bowl; never beat meringue in a plastic bowl.

Beat yolks with hand mixer in bowl until firm peaks form. Mix in sugar 1 tablespoon at a time, then stir in cream of tartar, mixing thoroughly. Spoon on top of cooked pie. Place under oven broiler [rack in middle of oven] until meringue is lightly browned.

Chill pie thoroughly. If small beads form on top of meringue that is natural. The only way to prevent that is to cool the pie first and then add the meringue just before serving.

Cut and enjoy. This makes a slightly tart pie that is wonderful.

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