food and drink

Lemon Cake
1 baked pie crust
FILLING:
1 1 / 2 c. Sugar
1 / 3 c. Cornstarch
1 / 4 tsp. Salt
4 egg yolks
2 Tbsp. grated lemon peel
2 Tbsp. Butter
1 / 4 c. Lemon juice
In heavy 2-liter pot, combine sugar, cornstarch and salt. Gradually, in 1 1 / 2 cups stir
Of water. Bring to a boil over medium heat, stirring constantly. Cook 1 minutes. Mixture is
thick and translucent. Remove from heat.
Stir in egg yolk mixture a little, still adding to mixture in equal parts. Pour all back into
Mixture. Stir and grated lemon peel. Stir constantly over medium heat until the mixture boils again.
1 minutes boil, remove from heat. Add butter. Stir until melted. By and lemon juice. Pour
at the center of the pie crust. Fill evenly spread out naturally. Let cool while making meringue.
Meringue:
2 / 3 c. Protein (4 lg.)
1 / 4 tsp. Salt
1 / 4 tsp. Weinstein
1 / 2 c. Sugar
Have egg whites at room temperature in a medium bowl. Preheat oven to 375 degrees. With mixer
at high speed, beat egg whites until foamy stir just across. Add salt and cream of tartar. Beat only
to mix well. Add the sugar slowly. Beat, until meringue is glossy and stiff peaks form. Distribution
Meringue on pie. Make sure to seal around the edges. Bake 12 to 15 minutes, until lightly browned.
A tingling