Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Sugar |
3 tablespoons | Cornstarch |
3 eaches | Egg yolks |
2 cups | Milk |
2 teaspoons | Lemon juice |
½ cup | Raisins |
1 each | Pastry shell 9 inches -- |
\N \N | Baked |
\N \N | MERINGUE: |
3 eaches | Egg whites |
¼ cup | Sugar |
In a medium saucepan: combine sugar and cornstarch. Whisk in the egg yoiks and milk until thoroughly combined. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Remove from the heat, Add lemon juice and raisins. Pour into pie shell. For meringue, beat egg whites in a small bowl until foamy.
Gradually add sugar, about 1 tablespoon at a time, beating until stiff and glossy. Spread overwarm pie, making sure meringue covers all of the filling. Bake at 350 deg. for 10-15 minutes or until light golden brown. Serve warm or cold. Store leftovers in the refrigerator. Yield: 8 servings. Variation: Cool filling in crust completely, then refrigerate. Just before serving, top with whipped cream instead of meringue
Recipe By : Taste of Home