Recipes Galore

Cream Pies - # 02


Lemon


*     Lemon Meringue Pie     *


Ingredients:
  • 1/4 Cup Cornstarch And
           2 Tablespoons Flour
  • 1 1/3 Cups Sugar
  • 1/4 Teaspoon Salt
  • 1 1/2 Cups Boiling Water
  • 3 Eggs, Separated
  • 1/3 Cup Strained Lemon Juice
  • 3 Tablespoons Butter
  • 1/2 Teaspoon Grated Lemon Rind
  • Baked 9 Inch Pie Shell
  • 6 Tablespoons Sugar


Method:
  • Use The [ Plain Pastry ] Recipe For Pie Shell.

  • Mix Cornstarch, Flour, Sugar and Salt in Top of Double Boiler;
    Add Boiling Water, Blend Thoroughly.

  • Cook Over Boiling Water, Stirring Constantly
    Until Mixture is Thick and Clear.

  • Beat Egg Yolks and Stir In a Little Of the Hot Mixture;
    Pour Back Into Double Boiler and Cook 2 minutes Longer
    with Constant Stirring.

  • Remove From Heat; slowly Add Lemon Juice,
    Butter and Lemon Rind; Mix Well.

  • Cool, Pour into Cooled Pie Shell.

  • Beat Egg Whites Until Barely Stiff,
    Add the 6 Tablespoons Sugar Gradually and again Beat Until Stiff.

  • Swirl Over Pie Filling so as to Touch Edges of Crust All Around.

  • Place in Oven at ( 350 ° F ) 12 to 15 minutes or
    Until Golden Brown.

  • Remove to Cake Rack to Cool Before Cutting.

  • Yield: 5 or 6 Servings.



*     Lemon Cream Tarts     *


Ingredients:
  • 1 1/4 Cups Sugar
  • 1/3 Cup Flour
  • 1/4 Teaspoon Salt
  • 1 1/2 Cups Milk, Scalded
  • 2 Eggs, Separated
  • 1 Tablespoon Butter
  • 1/3 Cup Lemon Juice
  • 1/2 Teaspoon Grated Lemon Rind
  • 5 Baked Tart Shells


Method:
  • Prepare Tart Shells Using The [ Plain Pastry ] Recipe.

  • Mix 1 Cup of the Sugar with Flour and Salt;
    stir in Milk Until Smooth.

  • Cook Over Boiling Water;
    Stir Constantly Until Mixture Thickens, about 15 minutes.

  • Slowly Stir Some of the Hot Mixture Into Beaten Egg Yolks,
    Return to Double Boiler; Cook 2 minutes Longer;
    Stir Constantly.

  • Remove From Heat and stir in Butter, Lemon Juice and Rind.

  • Cool and Pour Into Cooled Tart Shells.

  • Beat Egg Whites until Stiff and
    Gradually Beat in Remaining Sugar.

  • Spread Over Tarts and Brown in Oven at ( 350 ° F ) for
    12 to 15 Minutes or Until Golden Brown.

  • Makes 5 Servings.



*     Lemon Filling     *


Ingredients:
  • 1/2 Cup Butter
  • 3 Eggs
        Or 2/3 Cup Egg Yolks, Beaten
  • 2 Cups Sugar
  • 2 Tablespoons Flour
  • 1/2 Cup Plus 1 Tablespoon Strained Lemon Juice,
            3 Lemons
  • 1/2 Teaspoon Grated Lemon Rind, Packed


Method:
  • Melt Butter in top of Double Boiler.

  • Blend Sugar and Flour, add Eggs and beet well,
    then stir this into the melted Butter.

  • Now stir in Lemon Juice.

  • Cook Over gently Boiling Water,
    Stirring Constantly until mixture is Thick and Clear,
    from 10 to 12 Minutes.

  • Remove From Heat and stir in Rind.

  • Cool, then Pour into a Clear Jar.

  • Cover and Store in Refrigerator.

  • Enough to Spread Between and Over Top
    of Three 9 Inch Layers of Cake or
    Fills Fourteen 3 1/2 Inch Tarts.

  • Spread [ Seven Minute Icing ] Over the Filling on the Cake,
    and Spread Whipped Cream Over Tarts.

  • Or Fold Whipped Cream
    Into the Filling Before Spooning into Tart Shells.

  • 2 1/2 Cups Filling.

Hearts             Hearts             Hearts             Hearts


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