Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Granulated sugar

  2. 4 tablespoons 60ml Cornstarch

  3. 1/4 teaspoon 1 1/3ml Salt

  4. 3 Eggs - separated

  5. 1/3 cup 78ml Lemon juice

  6. 2 teaspoons 10ml Grated lemon peel

  7. 1 1/2 cups 355ml Water

  8. 2 tablespoons 30ml Butter or margarine

  9. 1 Pastry shell - - (baked and cooled)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 350F 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)


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