Sky-high lemon pie
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Sky-high lemon pie
  Lemon    Pie  
Last updated 6/12/2012 1:23:15 AM. Recipe ID 56233. Report a problem with this recipe.
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      Title: Sky-high lemon pie
 Categories: Pies
      Yield: 1 Servings
 
  2 1/4 c  Sugar
      4 tb Cornstarch
      4 tb Flour
    1/4 ts Salt
      2 c  Water
      4    Eggs, separated
      1 tb Grated lemon rind
      6 tb Lemon juice
      2 tb Lemon extract
      4 oz Can toasted coconut chips
      1    Recipe plain pastry for 1  9
           -inch crust
 
  Prepare pastry recipe.  Roll out to a 12 " round on a lightly floured
  pastry cloth or board; fit into a 9" pie plate. Trim overhang to
  1/2"; turn under flush with rim & flute to make a stand-up edge;
  prick well all over with a fork.
  
  Bake in hot oven, 425, for 15 minutes or until golden; cool
  completely on a wire rack
  
  Mix 1-3/4 cups of the sugar, cornstarch, flour, and salt in a
  medium-size bowl.
  
  Heat water to boiling in a medium-size saucepan. Lower heat to medium;
  slowly add sugar mixture, stirring gently but constantly. Cook,
  stirring constantly, 5 to 7 minutes or until mixture holds a line
  when cut with a spoon; remove from heat at once. Do not let mixture
  boil.
  
  Beat egg yolks slightly in bowl; stir in 1/2 cup hot mixture; quickly
  stir back into mixture in saucepan. Cook, stirring constantly over
  medium heat, for 3 minutes or until mixture thickens. Remove from
  heat.
  
  Stir in lemon rind, juice, butter or margarine until blended. Pour
  into cool pastry shell.
  
  Beat egg whites with lemon extract until foamy, white and double in
  volume in bowl.  Sprinkle in 1/2 cup sugar, 1 Tbsp. at a time,
  beating all the time until sugar dissolves and meringue stands in
  firm peaks.
  
  Pile onto hot filling, spreading to edge of crust. This keeps
  meringue from shrinking.  Sprinkle with coconut chips, or place them
  in a pretty pattern on top.
  
  Bake in moderate oven, 350 F degrees, 12 minutes, or until peaks of
  meringue are a golden brown.  Cool completely on a wire rack before
  cutting
  
  From: A Collection of the Very Finest Recipes (Ever assembled into one
  Cookbook)
  
  Shared 




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Recipe ID 56233 (Apr 03, 2005)

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