15 mins
Cook time: 10 mins Total time: 25 mins Save Print Ingredients 3 eggs
1 c
granulated sugar 2 Tbsp. cornstarch 2 Tbsp. flour 1 c water Juice from 2 lemons (should be 5-6 Tbsp., or slightly more than ¼ cup) Zest from 2 lemons (about 2 Tbsp.) 1 Tbsp. butter 9-inch prepared pie crust, or 6 mini crusts baked in extra-large muffin tins Instructions Preheat oven to 350ºF. Separate egg whites and yolks. Whisk yolks together until smooth in a small bowl and set aside. In a stand mixer, add ¼ c. of sugar and egg whites, and allow your meringue to whip as you work. It will be a few minutes before the egg whites thicken and form soft peaks (If you plan to mix by hand, you can complete this step after making the lemon filling). In a small saucepan, mix together the remaining ¾ c. sugar, cornstarch, and flour until well-blended. Beat in water, lemon juice and zest. Heat over medium heat, stirring frequently, until the mixture comes to a boil. Reduce heat to a simmer, and add egg yolks and butter. Stir contantly until filling is smooth and thick. Remove filling from heat, and pour into crust(s). Check to make sure your meringue is soft and fluffy, or if mixing by hand, beat egg whites and ¼ cup of sugar together until soft and fluffy. (If it's still a bit thin, increase the speed of your mixer. Meringue should be about the consistency of whipping cream.) Top lemon filling with meringue, using a spatula to create classic peaks if you wish. Bake for 10 minutes, or until meringue browns lightly. Peaks may become a darker brown. Cool and serve. 3.3.3077
250 gift
certificate to their online store. U.S. fans can go visit Ginny’s to get entered in the National Pie Day Sweeps. You also have a chance to win a $100 gift card to Ginny’s, right here today. Just leave a comment on this post, and claim your entry on the Rafflecopter form below. You can earn bonus entries by spreading the word, and by following Ginny’s and Happy Hour Projects socially!
Whisk in sugar, lemon juice, lemon peel andsalt. Cut pie into wedges and serve immediately. Whisk eggs and egg yolks together in a medium bowl and set aside
And I’ve got a super quick & easy dessert recipe that is appropriateforany Summer get-together, cookout, wedding shower, brunch and even those hurried weeknight dinners
Seal the bagand cut off asmallpiece of one of the bottom corners. This is a week when bloggers offer their respective readers super cool gifts and recipes thatare sure to tantalize them for the holidayseason
DirectionsPreparelemoncreamaccording to directions listed, once lemoncreamhas chilled forallotted time preparemarshmallow fluff andwafflesaccording to directions listed
So, I know it’s still the middle of winter and I should haveprobablyprepared something a little bit more festive for the holidays, but there are no rules in my book when it comes to lemon
Whip whites, cream of tartar, lemonextract, andsugar until stiff peaksform. Lemon is by far one of my flat out favorites, and this pie is avirtuallemony citrus explosion
My SIL, Joan, loves lemonmeringuepieand I made her one forChristmas (everyone got a home madepieforChristmaslastyear since we were too po formany store-bought ones)
One, because it's filled with delicious recipes just in time for summer grilling andcamping. I'm back with yet anotherfantastic Gooseberry Patch cookbook forya'll
Just in time for supper the great folks at GP have rounded up some fantastic, absolutely delicious, and most importantly, simple recipes from across the country perfect for your next backyardbarbecue or weekend camping trip
Comments
Log in or Register to write a comment.