ming up when baking.
For the lemon meringue pie, you need to pre
an with removable bottom.
For the pastry, sift flour and
>Cover/wrap and refrigerate for 30 minutes.
Then,
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.
hites for the meringue, to avoid underbeating the egg whites. This pie is
ven to 400\u00b0F. Place pie crust in a 9-inch
pie plate; trim edges. Fill with scrunched foil. Bake for 10
ress into a greased pie dish. Chill for 1 hour.
Preheat
For the pie shell: Mix flour, salt and
For the lemon curd, combine all ingredients in
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.
0\u00b0C (325\u00b0F).
Lemon Filling: In a saucepan,
Note:
For lemon pie, use 1 1/2 cups milk and 1/2 cup ReaLemon, no flavoring.
THE PIE FILLING:
Preheat oven to
Combine water, lemon juice and cornstarch in a
Combine cream, vanilla extract, and lemon peel and juice in small
For the pie filling: Mix flour, cornstarch, salt,
Bake pie shell in 400\u00b0 oven.
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.
Add the beaten egg yolk to hot mixture; boil 1 minute.
Remove from heat; add margarine, lemon juice and food coloring (optional).
Pour into pie shell.
Spoon meringue over hot pie filling, carefully sealing meringue to edge of crust.
Bake until brown.
Bake pie shell.
Heat oven to 400\u00b0.
Mix sugar and cornstarch in 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 hot mixture gradually into egg yolks.
Blend into hot mixture.
Boil and stir 1 minute. Remove from heat.
Stir in margarine, lemon peel and lemon juice. Pour into pie shell.
Spoon meringue over hot filling.
astry in a 6-7inch pie dish,.
In a small