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Lemon Blossom Pie With Tall N' Tender Meringue

Ingredients & Directions

1 c C and H Granulated Sugar 2 ts Grated lemon peel
4 tb Cornstarch 1 1/2 c Water
1/4 ts Salt 2 tb Butter or margarine
3 Eggs; separated 1 8-inch pastry shell
1/3 c Lemon juice — (baked and cooled)

Combine sugar, cornstarch and salt in saucepan. Mix well. Add egg
yolks, lemon juice and peel and water. Beat with wire whisk until
smooth. Place over medium heat, bring to boil stirring briskly until
clear and thickened. Remove from heat; stir in butter. Cool 5
minutes, then pour in pastry shell.

TALL ‘N’ TENDER MERINGUE: Beat 3 egg whites with 1/8 teaspoon salt
until foamy throughout. Gradually beat in 1/2 cup C and H Granulated
or Superfine Sugar; beating until meringue will hold up in stiff
points. Spread over warm filling in swoops and swirls, making sure it
seals to edge of crust all around. Bake at 350 degrees for 10 to 12
minutes, until nicely browned. Cool, not in a draft.

MICROWAVE DIRECTIONS: Combine sugar, cornstarch and salt in a deep 2
quart glass mixing bowl. Add egg yolks, lemon juice and peel and
water. Beat with whisk until smooth. Microwave on full power 8
minutes, stirring 3 times. Precede {sic} as recipe directs.

Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H
Sugar Kitchen) Electronic format by Karen Mintzias

1 pie

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