Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenFruit - Lemon - Lemon Meringue Pie By Queen Bee
Famous Authors (View All Authors)
Fruit - Lemon -  Lemon Meringue Pie By Queen Bee Post by :Mr._Jeff Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2290

Click below to download : Fruit - Lemon - Lemon Meringue Pie By Queen Bee (Format : PDF)

Fruit - Lemon - Lemon Meringue Pie By Queen Bee

1-1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup shortening
1/4 cup cold water
1-1/2 cups sugar
1/4 cup cornstarch
3 Tblsp. all-purpose flour
1/4 tsp. salt
1-1/2 cups water
3 egg yolks, beaten
2 Tblsp. butter or margarine
1/3 cup lemon juice
1 tsp. grated lemon peel
1 tsp. lemon extract
3 egg whites
1/4 tsp. cream of tartar
6 Tblsp. sugar

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-inch pie plate. flute edges. Line with a double thickness of heavy-duty foil. Bake at 450° F. for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Reduce heat to 350° F.

For filling, combine sugar, cornstarch, flour, and salt in a saucepan. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter, lemon juice, peel, and extract until butter is melted. Cover; set aside and keep hot.

For meringue, beat egg whites and cream of tartar in a chilled mixing bowl on medium until foamy, about 1 minute. Gradually beat in sugar, 1 Tblsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust. Bake at 350 degrees F. for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours. Store in the refrigerator.

Yield: 6-8 servings.
If you like this book please share to your friends :

Fruit - Lemon Meringue Pie Fruit - Lemon Meringue Pie

Fruit - Lemon Meringue Pie
1 cup sugar 1 1/4 cup water 1 tbl. butter 1/4 cup cornstarch 3 tbl. Water 6 tbl. Lemon juice 1 tsp. Lemon peel 3 egg yolks 2 tbl. Milk Mix together the sugar, 1 1/4 cups water and 1 tbl. butter in a saucepan. Heat over low eat until sugar is dissolved. Combine the cornstarch and 3 tbl. water and add to the sugar mixture. Cook until mixture is clear, about 8 minutes. Add the lemon juice and peel and cook 2 minutes. Mix the egg yolk and milk and add to mixture.

Fruit - Lemon -  Lemon Meringue Pie By Liz Fruit - Lemon - Lemon Meringue Pie By Liz

Fruit - Lemon -  Lemon Meringue Pie By Liz
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cold water 7 Tablespoons cornstarch 1 1/2 cups hot water 1 1/4 cups sugar 3 egg yolks -- slightly beaten 1 lemon -- grated rind & juice 1 Tablespoon butter 3 egg whites 6 Tablespoons sugar 1 teaspoon lemon juice Mix 1/2 cup cold water and cornstarch into a thin paste. Combine 1-1/2 cups hot water and sugar and bring to a boil. Add cornstarch paste and cook until mixture begins to thicken; return to flame and cook until thick and smooth, stirring constantly. Stir a small amount into egg