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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
Yields
1 Pie