p when baking.
For the lemon meringue pie, you need to pre-bake
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.
>the beaters vigorously when beating the egg whites for the meringue, to avoid underbeating the
inch pie dish and press into place. Prick the dough several
it the crust into a pie plate and flute the edge.<
-6 minutes.
Add the butter, lemon juice and rind; stir
n zest and juice of lemon and the water. Cook over medium
dd in the 2 cups COLD
ornmeal with pieces about the size of peas.
Whisk in zest, then lemon juice, and finally butter.
emove from heat.
Add lemon peel and butter.
Slowly
b>the lemon filling while it is still warm, then make the meringue.
MAKE THE MERINGUE
br>Grease a 9-inch pie plate heavily with margarine. Preheat
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.
THE PIE FILLING:
Preheat oven to
b>the pie filling: Mix flour, cornstarch, salt, sugar and boiling water in the
dium saucepan stir together the sugar, cornstarch and flour.
paste.
Add to the boiling mixture gradually, stirring constantly
flour and salt. Add slowly the boiling water, stirring to mix
>the butter.
Add the