repared (baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
aking.
For the lemon meringue pie, you need to pre-bake
ven to 325\u00b0F.
Meringue:
In a small saucepan
Combine the flour, sugar, cornstarch and salt in a saucepan and gradually stir in water.
Cook, stirring continuously
until thickened.
Gradually stir in the beaten egg yolks.
Then put back on low heat and cook, stirring every two minutes.
Stir in lime juice, butter and rind.
Cool slightly.
Pour into baked pastry shell and cool.
Add meringue topping.
Brown in oven.
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.
Bake pie crust as label directs.
In saucepan, stir cornstarch, salt, and sugar. Stir in 1 1/2 cups water, lemon peel and juices; cook over medium heat, stirring constantly until lemon mixture is thickened and boils; remove from heat.
Place lavender, vanilla and sugar in a blender and blend till powdery. Let sit till powder smoke dies down.
Beat cream cheese till creamy add sugar and lemon juice mix inches.
Fold in whipped cream.
Pour into crust and chill at least 4 hours.
Top with fresh fruit, lemon curd Recipe #61278, fruit pie topping Recipe #174446.
Taco Pie Crust.
In a sauce
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
repared pastry.
To make topping: Beat egg whites in a
tream and beat until the meringue forms and holds stiff peaks
Prepare Meringue Shell and cool completely.
Make pie shell: Mix flour, sugar and
and prepare a 9\" round pie pan by lightly greasing the
Pie Crust: Preheat oven to 425\
or the meringue, to avoid underbeating the egg whites. This pie is
BAKE 9-INCH FLUTED PIE SHELL:
Preheat oven to
our into pre-baked pie shell.
MERINGUE TOPPING:
Heat oven to
PIE FILLING: Combine the sugar, cornstarch