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
Written cooking instructions as an idea can be tracked back into ancient history, in truth as far into history as the Egypt of the Pharoahs, and possibly even further. In practice though, generally, these old cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to historians are a few ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Later on, in The time of the romans 25BC a man called Apicius created a number of scripts which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the early Romans were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern cooks for example basil, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cooking, including spices such as coriander, parsley, and rosemary. These new culinary innovations prompted an outbreak in books on cooking, the majority of which are kept safe in private libraries. Over the succeeding few centuries, the rich families of the West tried to serve up the most extravagent banquests, and as a consequence, chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, testing, and publishing recipes common in their social group. When we get to the 20th century, cooking publications were increasing in popularity as a result of more people being able to read, more spare time and having more money. |
We hope you enjoy this Lemon Meringue Pie 2 recipe.
