hen baking.
For the lemon meringue pie, you need to pre
he recipe.
Mix together condensed milk, egg yellows and lemon juice
In medium size, heavy bottomed saucepan, combine sugar, cornstarch and salt.
Add lemon juice, cold water and egg yolks; stir with whisk until smooth.
Stir in boiling water.
Cook over medium heat, stirring constantly until mixture begins to boil. Cook 2 to 3 minutes more.
Add margarine and lemon peel and stir until melted and combined.
Remove from heat and set aside while making the meringue.
Preheat oven to 325\u00b0.
Bake the pie shell; cool.
Heat oven to 400\u00b0.
Mix sugar and cornstarch in a medium saucepan.
Gradually stir in water.
Cook over medium heat, stirring constantly, until the mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half the mixture into the egg yolks; blend into the hot mixture in saucepan.
Boil and stir 1 minute.
Remove from heat and stir in butter, lemon peel and lemon juice.
Immediately pour into pie shell.
Prepare meringue (recipe to follow).
Preheat oven to 350\u00b0.
In medium bowl, beat egg yolks; stir in condensed milk, lemon juice and rind.
Pour into shell.
In small bowl, beat egg whites with cream of tartar until foamy. Gradually, add sugar, beating until stiff, but not dry.
Spread meringue on top of pie, sealing carefully to edge of shell.
Bake until meringue is golden brown.
Cool and chill before serving.
Preheat oven to 350\u00b0.
In a medium size bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and rind.
Turn into pie crust.
In a small mixer bowl, beat egg whites (at room temperature) with cream of tartar and salt until foamy; gradually add sugar, beating until stiff, but not dry.
Spread meringue on top of filling, sealing carefully to edge of crust.
Place filled pie on a cookie sheet in oven and bake 12 to 15 minutes or until meringue is golden brown.
Cool; chill.
Makes 1 pie.
In saucepan, combine pie filling mix and sugar. Gradually blend in lemon juice and water until smooth. Stir in egg yolks. Bring to a full boil over medium heat. Boil 1 minute, stirring constantly. Add lemon peel and pour into baked pie shell. Top with Meringue, sealing well at edges.
Bake at 350\u00b0 for 12 to 15 minutes. Cool 2 hours before serving.
Makes 6 servings.
dd butter and slowly add lemon juice.
Pour
into
In medium bowl, beat egg yolks; stir in milk, lemon juice and rind.
Pour into pie crust.
In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar while beating until whites are stiff but not dry.
Spread meringue on top of pie, sealing edges.
Bake for 15 minutes in a preheated oven at 350\u00b0.
Chill before serving.
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
ix well, slowly add the lemon juice a little at a
radually stir in water and lemon juice.
Cook over medium
Stir pudding mix with sugar, 1/2 cup water and egg yolks in a medium saucepan.
Stir in 2 cups water and lemon juice.
Follow rest of directions on pudding box.
Garnish top of pie with slivers of lemon peel.
Break up the meringue into chunky pieces.
Whisk the cream lightly, add the lemon rind and juice and lemon curd to the cream and lastly fold in the broken meringue. Try not to over crush the meringues.
Line a loaf tin with cling-film and spoon in the lemon meringue mixture. Cover with cling film then freeze for at least 6 hours.
For the sauce, mix the mango with the lemon curd and spoon over the sliced ice cream.
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.
Place the rim of a martini glass in whipped cream, covering the rim about 1/8 inch. Then dip the rim into finely-crushed graham crackers, to create an evenly-coated \"crust.\".
Mix the Limoncello, lemon juice and simple syrup with ice in a cocktail shaker for 5 seconds and strain into the glass to about 1/2 inch from the rim.
Mix the Licor 43 and heavy cream in a shaker. Using the back of a tablespoon placed against the side of the glass, slowly pour to layer on top. It will look just like a lemon meringue pie in a glass.
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.
Lemon Filling:
Whisk the egg
hile preparing rest of recipe.
PREPARE LEMON FILLING:
In a
inutes.
Add the butter, lemon juice and rind; stir together