6 tbsp cornstarch
6 tbsp lemon juice
1/4 tsp salt
1 tbsp grated lemon rind
1 cup sugar
3 egg whites
2 cup water
1/4 tsp cream of tartar
3 egg yolks slightly beaten
6 tbsp sugar
1 tbsp butter
1 baking dish 9 deep dish
1 pastry shell
Directions
Combine cornstarch, salt, sugar and 1/2 cup cold water in sauce pan.
Grad- ually add 1-1/2 cups hot water. Cook over medium heat stirring
constantly until mixture comes to a boil and thickens. Boil for 1
min. Mix a little hot mixture into egg yolks. Blend egg yolks into
sugar mixture. Cook and stir 1 min. Remove from heat add butter,
lemon juice and rind. Cool slightly. Pour into baked pie shell. Cool
to room temperature. For mer- ique combine egg white and cream of
tartar. Beat until soft peaks form. Gradually add sugar beating until
stiff peaks form. Spread meringue over filling, carefully sealing to
edge of crust. Bake in 400F(200C) oven 5-10 minutes or until merinque
is browned.
MICROWAVE METHOD; Combine cornstarch, salt, sugar and 1/2 cup cold
water in 1-1/2 qt casserole. Heat remaining water in microwave on
high for 2-3 min. Gradually add to cornstarch mixture. Microwave 3 ~
6 min until very thick, stirring every 2 min. Mix a little hot
mixture into egg yolks. Blend egg yolks into sugar mixture. Microwave
on high 1 min. Stir in butter, lemon rind and juice. Cook lightly
and turn into pie shell. Make merinque as in conventional oven.
Servings: 8 servings
Lemon Meringue Pie 2 Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
We can trace the history of meal recipes back into ancient history, certainly as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that is, these, ancient cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe found, according to academics is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, we have a couple of recipe books which were published in the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are unconnected to the spicy food that we all know today, but instead accounts of the types of food prepared by the chefs of the rich. For the next few years, the rich families of the West competed to serve the most extravagent meals, and as a result the best chefs and their collection of recipes were at a premium. However, it wasn`t until the nineteenth century the formal cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cooking publications were highly popular mostly as a result of increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Lemon Meringue Pie 2 recipe.
