then return all to hot mixture. Bring back to boiling, and cook 2 minutes, stirring constantly.
|We used fresh Meyer lemons, juiced with|
this Amco Lemon Squeezer
1/2 teaspoon grated lemon peel
Mixing well, slowly pour in
1/3 cup lemon juice
No need to cool the mixture before pouring into a pre-baked and cooled pastry shell. Spread meringue (see below) over lemon filling, and seal to crust edges by making sure there is good contact all around. To make it more attractive and for better browning of the meringue, create peaks using a spatula or other tool...Touch or spread and lift.
Bake in preheated oven at 350 degrees for 12 to 15 minutes. Cool before cutting.
Cookbook note: For creamier filling, cook and stir first 5 ingredients for 8 minutes over low heat after mixture comes to a boil. Blend egg yolks as directed, then cook for 4 minutes after mixture boils.
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
until soft peaks form. (When you pull up the beaters the egg whites will form peaks whose tops curl over, similar to the top of soft serve ice cream.)
6 Tablespoons sugar
and beat until stiff, and glossy peaks form (peaks will stay upright without curling down) with all sugar dissolved.
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