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Lemon Meringue Pie by Michelle Jones You can also top this delicious lemon pie with cool whip instead of meringue, either way it’s a perfect dessert for Easter! In fact, we always use whip cream in place of meringue because my husband had an allergy to eggs when he was a child. Although he's fine now, he just never developed a taste for meringue, and the kids prefer it that way too. Either way, this is a great dessert for any time of the year!
Ingredients: ½ c. lemon juice 1/3 c. cornstarch 3 egg yolks 1 ½ c. water 1 ½ c. sugar 3 Tbs. butter 2 drops yellow food coloring, if desired Baked pie crust
Meringue (Substitute with cool whip if desired) 3 egg whites ¼ tsp. Cream of tarter 6 Tbs. sugar ½ tsp. vanilla
Prepare filling: * Beat egg yolks in a separate bowl. * Mix sugar and cornstarch in a medium saucepan, gradually add water. Cook over medium heat until mixture comes to a boil and becomes thick. Boil and continue stirring for 1 minute. * Stir half of the hot mixture into the egg yolks, then stir combined egg mixture back into the saucepan. Boil and stir for 1 additional minute and remove from heat. * Add butter, lemon juice and food coloring if desired. * Pour into baked pie crust.
Prepare Meringue: * Beat egg whites and cream of tarter on high speed until foamy. * Slowly add sugar and continue beating until egg whites become stiff. * Add vanilla and spoon meringue onto the hot pie filling, making sure to cover filling completely. * Bake at 400 degrees for 10-12 minutes or until the meringue is lightly browned. * After the pie has cooled cover and keep refrigerated. * * *
Copyright by Michelle Jones |
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