Lemon Meringue Pie

9 inch Baked Pie Shell.
1 1/2 C. Sugar.
1/3 C. Cornstarch.
1 1/2 C. Water.
3 Egg, yolks, slightly beaten.
3 Tbsp. Butter.
1/4 C. Lemon Juice.
1 1/3 Tbsp. grated Lemon rind.
Preparation:
Heat oven to 400 degrees. Mix sugar, cornstarch in saucepan. Slowly stir in water. Stir constantly over moderate heat until mixture thickens and boils. Boil 1 minute. Slowly stir half of mixture into egg yolks, and then beat into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Take from heat. Stir until smooth. Blend in butter, lemon juices, and rind. Pour into a baked pie shell.
Make a meringue of 3 egg whites,beaten until stiff then add 1/4 tsp. Cream of tartar,
and 6 tablespoons of sugar. beat How do you tell when you've beaten the egg white mixture enough? When it's not runny at all. When you can hold a spoonful of it upside down and none of it drops off. When you swirl the spoon through it and the swirls hold their shape indefinitely.
Spread over filling, sealing to the edge. Bake 8 to 10 minutes until delicately browned. Cool at room temperature away from drafts

Comments

pei girl said…

bet it tastes as good as it looks.I will have a nice hot cup of tea with my piece.have a great day Cari :0)

06 May, 2007

Mustard Pickles

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TRADITIONAL SCOTCH COOKIES

TRADITIONAL SCOTCH COOKIES 1/2 cup cornstarch. 1 cup flour. 1/2 cup icing sugar. 3/4 cup butter, softened. Sift together cornstarch, icing sugar and flour. With large spoon, thoroughly blend in butter. Work with hands until soft, smooth dough forms. If necessary, refrigerate 1 hour or until easy to handle. Roll dough to 1/4 inch thickness; cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or Icing, if desired. Bake in 300°F (150°C) oven 10-15 minutes or until edges are lightly browned. Remove and cool completely on wire rack. Store in tightly covered container. Yield: About 2 dozen cookies.

Butter Tarts

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