A single Pillsbury Pie Crust
1 1/2 cups of sugar
3 tablespoons of cornstarch
3 tablespoons of flour
1 1/2 cups of water
3 eggs
2 tablespoons of butter
1/2 teaspoon of finely shredded lemon peel
1/3 cup of lemon juice
A dash of salt
1 1/2 cups of sugar
3 tablespoons of cornstarch
3 tablespoons of flour
1 1/2 cups of water
3 eggs
2 tablespoons of butter
1/2 teaspoon of finely shredded lemon peel
1/3 cup of lemon juice
A dash of salt
The Shell
Arrange a crust in a 9-inch glass pie plate. Bake it at 450 degrees for 9
to 11 minutes, and then set it aside to cool completely.
The Filling
In a medium sauce pan, combine the sugar, cornstarch, flour and a
dash of salt. Stir in the water, and cook over medium heat, stirring
constantly, until it's thick and bubbly. Reduce the heat and cook while
stirring for 2 minutes more. Remove it from the heat and set aside.
Separate the eggs and set the whites aside to make the meringue. Beat
the yolks slightly and gradually stir in a cup or so of the hot mixture to
prevent lumping. Then stir the yolks into the hot mixture. Return the
mixture to the burner, bring it to a gentle boil, stirring it well, and then
remove it from the heat.
As it cools slightly, gradually stir in the butter, lemon peel and lemon
juice. Mix thoroughly. Pour the mixture into the baked pie shell.
Spread meringue over the hot filling and bake.
The Meringue
Beat three egg whites on high. Add a pinch of salt and 4 1/2
tablespoons of sugar soon after beating has begun. Continue beating
until whites stand in peaks but are not yet too dry. Spread on the pie
filling and seal the edge. Bake the pie in a very hot oven (425 degrees)
for about 5 minutes or until the Meringue peaks are golden brown.
Cool the pie before serving. Serves eight.
Arrange a crust in a 9-inch glass pie plate. Bake it at 450 degrees for 9
to 11 minutes, and then set it aside to cool completely.
The Filling
In a medium sauce pan, combine the sugar, cornstarch, flour and a
dash of salt. Stir in the water, and cook over medium heat, stirring
constantly, until it's thick and bubbly. Reduce the heat and cook while
stirring for 2 minutes more. Remove it from the heat and set aside.
Separate the eggs and set the whites aside to make the meringue. Beat
the yolks slightly and gradually stir in a cup or so of the hot mixture to
prevent lumping. Then stir the yolks into the hot mixture. Return the
mixture to the burner, bring it to a gentle boil, stirring it well, and then
remove it from the heat.
As it cools slightly, gradually stir in the butter, lemon peel and lemon
juice. Mix thoroughly. Pour the mixture into the baked pie shell.
Spread meringue over the hot filling and bake.
The Meringue
Beat three egg whites on high. Add a pinch of salt and 4 1/2
tablespoons of sugar soon after beating has begun. Continue beating
until whites stand in peaks but are not yet too dry. Spread on the pie
filling and seal the edge. Bake the pie in a very hot oven (425 degrees)
for about 5 minutes or until the Meringue peaks are golden brown.
Cool the pie before serving. Serves eight.
| If you prefer home made PIE CRUST |
| What your grandparents made for a nice change. |
| Remember ... A house with things like this is a home. |
| The Bakery Chef presents ... Lemon Meringue Pie at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Pies | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
