egins to thicken. Boil slowly for 1 minute after mixture comes
emperature to 350\u00b0F.
For filling: In a medium saucepan
boil; cook and stir for 2 minutes or until thickened
aked pie shell.
Heap meringue onto hot pie filling; spread
In microwavable bowl add sugar minus 6 Tablespoons for meringue, cornstarch, salt, water.
Stir and micro on high for 5 minutes till transparent stirring once.
Temper egg yolks by mixing a bit of hot mixture with them.
Add lemon juice and rind.
Add to hot mixture and stir.
Cook 3 minutes on 70% power.
Add butter and pour into pie crust.
Cool.
In food processor beat 3 egg whites with 6 Tablespoons of sugar adding gradually.
Add 1/4 teaspoon salt and bake at 350\u00b0F until golden.
bowl of hot water for 5 minutes.Grease and flour
hen beating the egg whites for the meringue, to avoid underbeating the
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.
pread meringue over hot filling.
Bake at 350\u00b0F for 25
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.
Mix peaches and almonds and cover with a standard recipe of meringue and bake at 325\u00b0 until lightly browned.
Cool before serving.
Never use any plastic utensils.
In a glass or stainless steel mixing bowl (clean, grease-free, dry; beaters, too), beat the egg whites on medium speed until foamy.
Add cream of tartar; beat until soft peaks form.
Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form.
Spread meringue over fillings, sealing edges to crusts.
Bake at 350\u00b0 for 13 to 15 minutes or until golden brown.
Yield:
Meringue covering for 9-inch pie, etc.
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).
sk.
Wrap and chill for at least 1 hour and
Mix dry ingredients and then add milk, butter and eggs.
Cook over medium heat until mixture thickens.
Use any plain pastry recipe for crust.
Pour mixture into pastry shell.
Put meringue on top and bake in oven at 350\u00b0 for 15 to 20 minutes.
Can use coconut or pineapple instead of chocolate.
eparate eggs, setting whites aside for meringue. Place yolks in small bowl
rap in plastic and chill for 15 minutes.
Roll out
For the Tartelette:
Make the
ishes.
Bake in oven for 30- 40 minutes or until
For cake, cream together butter and