en baking.
For the lemon meringue pie, you need to pre-bake
Mix lemon juice with 1/2 of the sugar.
Cook with the slightly beaten egg yolks in double boiler until it thickens.
Add gelatine and cool.
Add the whites beaten with the remainder of the sugar, folding the whites in carefully.
Pour over the lemon meringue pie shell.
Top with whipped cream.
Keep in the refrigerator until served.
Combine pie filling mix, sugar and 1/
Combine sugar and cornstarch in microwaveable bowl. Add 1 1/2 cups water. Stir, then add egg yolks, butter, lemon juice and rind. Mix with mixer about 2 minutes. Cook in microwave oven on High 2 minutes. Take out and stir well. Place in microwave 2 minutes. Stir. Repeat until mixture thickens; cool. Pour in pie shell. Top with meringue. Heat conventional oven to 400\u00b0. Place pie in oven until meringue lightly browns. Cool.
Stir the sugar into the slightly beaten egg yolks, then add the lemon juice and grated rind.
Mix well.
Stir the flour in 1 spoonful at a time, stirring until mixture is smooth and free of lumps.
Add the cold water, then the hot water; stir well.
Place over double boiler and cook until mixture heavily coats the spoon, then stir in butter.
Pour into baked 9-inch pie shell.
Cover with meringue (whip egg whites, vanilla and sugar until stiff but not dry) and bake for 10 minutes at 350\u00b0 or until meringue is golden brown.
Combine sugar and cornstarch in a saucepan; stir in 1 1/2 cups water gradually.
Cook over medium heat, stirring constantly, until mixture is bubbly and thickened.
Cook for 1 minute.
Stir half the hot mixture into egg yolks; blend egg yolks into hot mixture.
Cook for 1 minute longer, stirring constantly.
Remove from heat; stir until smooth.
Blend in butter, lemon juice and rind; pour into pie shell.
Cover with meringue.
Bake at 400\u00b0 for 5 to 8 minutes or until meringue is light brown.
Yield:
6 to 8 servings.
mooth.
Add butter, lemon juice and lemon rind.
Set aside
Bake pie shell.
Heat oven to 400\u00b0.
Mix sugar and cornstarch in 1 1/2-quart saucepan.
Stir in water gradually.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Stir at least half of the hot mixture gradually into egg yolks.
Blend into hot mixture in saucepan. Boil and stir 1 minute.
Remove from heat.
Stir in margarine, lemon peel, lemon juice and food color.
Pour into pie shell.
Bake pie shell.
Heat oven to
nd set aside whites for meringue.
Beat egg yolks slightly
hen add lemon juice and stir well.
Pour into baked shell
60\u00b0C (325\u00b0F).
Lemon Filling: In a saucepan, combine
THE PIE FILLING:
Preheat oven to
br>Gently stir in lemon juice.
Prepare meringue: In large mixing
eat together egg yolks and lemon juice; stir into mixture.
minute longer.
Add lemon rind, juice and butter and
emove from heat.
Add lemon peel and butter.
Slowly
Combine 1 cup sugar, flour, cornstarch and salt in double boiler; add boiling water, stirring constantly.
Cover and cook 15 minutes.
Beat egg yolks with 1/2 cup sugar and gradually pour hot mixture over this, while stirring.
Return to double boiler and cook 5 minutes longer.
Just before removing from heat, add lemon juice and rind.
Mix well.
Cool.
Pour into pie shell.
Top with meringue.
b>lemon juice and rind.
Mix well; cool and pour into pie
Mix 1 cup sugar, flour and salt in saucepan; add water.
Beat egg yolks; add to sugar mixture.
Cook over hot water, stirring until thickened.
Cover; cook for 10 minutes.
Add margarine, lemon juice and rind.
Pour into pie shell.
Beat egg whites until soft peaks form; add 3 tablespoons sugar.
Beat until stiff peaks form.
Spoon meringue over pie filling.
Bake in a 400\u00b0 oven until meringue is brown.