| LEMON PIE FILLING 3 cups white sugar 1 cup white flour 6 cups water Juice of 2 lemons, seeds removed 2 egg yolks, beaten 1 tablespoon butter 1 (3 oz.) package lemon Jell-o In a large saucepan, mix sugar and flour together. Add water and mix well. Cook over medium-high heat, stirring constantly until thickened. In a small bowl, beat egg yolks and lemon juice together until well blended. Quickly stir it into the hot sugar and flour mixture along with the butter. Cook for 30 seconds more. Remove pan from stove and add Jell-o. Stir until Jell-o has dissolved. Cool slightly and then pour into pie shells. Mixture can also be stored in a covered container to prevent skin from forming on the top for up to one week. Makes enough filling for three pies. MERINGUE 3 egg whites ½ teaspoon vanilla ¼ teaspoon cream of tartar 6 tablespoons white sugar With and electric mixer on high, beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until egg whites are stiff and glossy and all the sugar has dissolved. Spread meringue over the top of a lemon or orange-filled pie making sure to seal the meringue around the edges against the baked pie crust. This will prevent weeping once the pie is removed from the oven to cool. Bake in moderate oven at 350 F for 12-15 minutes or until peaks are golden brown. |
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