Lemon blossom pie with tall n' tender meringue
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Lemon blossom pie with tall n' tender meringue
  Lemon    Pie    Meringue  
Last updated 6/12/2012 12:52:07 AM. Recipe ID 13790. Report a problem with this recipe.
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      Title: Lemon blossom pie with tall n' tender meringue
 Categories: Pies, Desserts
      Yield: 1 Pie
 
      1 c  C and H Granulated Sugar
      4 tb Cornstarch
    1/4 ts Salt
      3    Eggs; separated
    1/3 c  Lemon juice
      2 ts Grated lemon peel
  1 1/2 c  Water
      2 tb Butter or margarine
      1    8-inch pastry shell
           -- (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
 




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Recipe ID 13790 (Apr 03, 2005)

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