Meringue pies

Yield: 1 servings

Measure Ingredient
Lemon Meringue Pie (From Rod Taylor's mother)
Make Pastry Shell of desired size.
9 eaches Pie 8"pie

Mix in saucepan: 1-½ c. sugar 1-⅛ c. sugar 5-⅓ tbsp. cornstarch 4 tbsp. Stir in gradually: 1-½ c...... hot water 1-⅛ cups Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 min. Slowly stir half the hot mixture into... 3 egg yolks, slightly 2 (large) beaten Then beat into hot mixture in saucepan. Boil 1 min longer, stirring constantly.

Remove from heat. Continue stirring until smooth. Blend In: 3 Tbsp.

butter 2-¼ Tbsp. 4 Tbsp. lemon juice 3 tbsp. 1-⅓ tbsp. grated 1 tbsp. lemon rind. Pour into baked pie shell. Cover with Meringue.

Bake at 400 for 8 to 10 min. until a delicate brown. Serve as soon as cool. Meringue: 3 egg whites 2 egg whites ¼ tsp. cream of tartar ¼ tsp. 6 tbsp. sugar 4 tbsp. ½ tsp. flavoring ½ tsp. if desired 1. Beat whites with cream of tartar 'til frothy 2. Gradually beat in sugar, a little at a time. 3. Continue beating until stiff 4. Pile meringue onto pie filling, being careful to seal the meringue onto edge of crust to prevent shrinking. If the filling is exposed to the heat (not entirely covered), it may weep. 5. Swirl or pull up points for decorative top. Orange Meringue Pie. Follow Lemon Meringue Pie for method. 1 cup sugar ¾ cup 3 tbsp. cornstarch 2-¼ Tbsp. ½ cup hot water ⅓ cup 1 cup orange juice ¾ cup unstrained 3 egg yolks, slightly 2 (large) beaten 3 tbsp. butter 2 Tbsp. 1 Tbsp.

lemon juice ¾ Tbsp. 1 Tbsp. grated orange rind ¾ Tbsp.

Strawberry Meringue Pie: The meringue is the crust Beat until stiff... 3 egg whites ½ tsp. baking powder Beat in gradually... 1 cup sugar Fold in... 10 sq. (2") soda crackers, rolled fine ½ cup cut up pecans Spread in well buttered 9" pie pan. Bake at 300 30 minutes. Cool. Fill with 1 quart unsweetened strawberries and top with sweetened whipped cream. (whip ½ cup cream) Chill several hours. Lime Meringue Pie: Follow lemon meringue method. In place of lemon, use lime and leave out the butter. Add a few drops of green food coloring to intensify the color..just a delicate lime green.

Pineapple Meringue Pie: Follow the Lemon Meringue Pie method, but blend in pineapple at the last. Use. 9" 8" 1 cup sugar ¾ cup 4 Tbsp. cornstarch 3 Tbsp. ½ cup hot water ⅓ cup 1 cup pineapple juice ¾ cup 3 egg yolks, slightly beaten 2 (large) 3 tbsp. butter 2 tbsp. 1 Tbsp. lemon juice ¾ tbsp. 1-⅓ tsp. grated lemon rind 1 tsp. 1-¼ cups well drained 1 cup crushed pineapple From: Betty Crocker's Picture Cook Book Shared By: Pat Stockett Submitted By PAT STOCKETT On 01-27-95

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