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.
ie shell.
BROWN-SUGAR MERINGUE RECIPE.
3 egg whites, 1
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).
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
Place cookies on cookie sheet and then
) and make meringue glaze.
For meringue glaze beat egg white
o cut out shapes. Place cookies 1 1/2-2 inches
bout 1 oz of the meringue and all but about 3
ish. Top with half of cookies and half of bananas. Repeat
Cookies:
In a large bowl,
op pie with meringue (recipe to follow).
After meringue is spread on
an with parchment paper. Process cookies until finely crushed. Add 8
With a fork, beat together in a small bowl the meringue powder, water, and 2 cups of the sifted powdered sugar until smooth.
Gradually stir in about 1 1/2 cups additional powdered sugar to make a smooth glaze that is spreadable but not runny. It should have a flowing consistency and be too thin to have ridges when spread.
Divide into separate bowls if desired before tinting with paste food coloring.
Use to frost sugar cookies of your choice - or Bloomin' Sugar Cookies (recipe #188686).
ven to 325\u00b0F.
Meringue:
In a small saucepan
coa powder. As with all cookies, it's the taste
he top to keep the meringue from spilling out. Holding the
vernight.
Top with meringue; grill or bake meringue in moderate oven
ut at leas 6 cookies. Place the cookies 1 inch apart on
e able to make the meringue!
In a clean dry