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Full Online Book HomeLearning KitchenPies - Lemon - Lemon Meringue Pie By Queen Bee
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Pies - Lemon -  Lemon Meringue Pie By Queen Bee Post by :JohnR Category :Learning Kitchen Author :Unknown Date :March 2012 Read :685

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

Pies - 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.
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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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Lemon Meringue Piesent in by Susan Jones 1-1/2 cups all-purpose flour 1/2 tsp. salt 1/2 cup shortening 1/4 cup cold water Filling: 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 Meringue: 3 egg whites 1/4 tsp. cream of tartar 6 Tblsp. sugar Preheat oven to 450° F.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
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