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Full Online Book HomeLearning KitchenPies - Lemon - Lemon Meringue Pie By Bingham
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Pies - Lemon -  Lemon Meringue Pie By Bingham Post by :tedlandreth Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2708

Click below to download : Pies - Lemon - Lemon Meringue Pie By Bingham (Format : PDF)

Pies - Lemon - Lemon Meringue Pie By Bingham

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. Bring to a boil; remove from heat and cool. Pour into a cooked 8-inch pie shell. Add meringue and brown in the oven. Let cool.
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1 unbaked pie shell 1 rind and juice of 1 lemon 1 Tbsp. melted butter 1 c. sugar 2 Tbsp. flour 2 egg yolks, slightly beaten (save egg whites) 1 c. milk Mix all ingredients. Fold in egg whites (stiffly beaten). Pour into shell. Bake at 350 degrees for 1 hour. Cool, undisturbed until cold. When cut, should see thin layer cakelike at top filling and crust. Lemon Pie Cake 2 Tbsp. melted butter 1 c. sugar 1/2 tsp. vanilla extract 2 eggs, separated 1 c. milk juice of 1 lemon 2 Tbsp. flour 1 unbaked pie shell Stir flour
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1 baked pie shell 1 cup sugar6 tbl. cornstarchdash salt2 cups milk3 egg yolks, beaten3 tbl. butter1/3 cup lemon juice3 tsp. finely grated lemon rindCombine sugar, cornstarch and salt in the top of a double boiler or in a non stick sauce pan and gradually add milk. Mix gently but thoroughly. Stir and cook (over med heat if in saucepan) until thick, about 12-15 minutes. Be patient and keep stirring. When thick, cover and cook on low for another 8 minutes, stirring every couple of minutes. Remove from heat and pour a little
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