Desserts
Lemon Meringue Pie
Pastry for 1 crust pie
Lemon filling:
¼ cup cornstarch
3 tbsp flour
1 ¾ cups sugar
1/4 tsp salt
4 egg yolks, slightly beaten
½ cup lemon juice
1 tbsp grated lemon peel
1 tbsp butter
2 cups water
Meringue:
4 egg whites
¼ tsp. cream of tartar
½ cup sugar
On a lightly floured surface, roll the pastry to an 11-inch circle, rolling
with light strokes from center to edge. Fold pastry in half; with fold in
center, carefully transfer to a 9-inch pie pan. Unfold; fit into pie pan.
Fold edge of crust under, press into an upright rim. Crimp edge
decoratively, using thumb and forefinger. Refrigerate ½ hour. Preheat
oven to 450° F. Prick entire surface evenly with fork. Bake 8 to 10
minutes, or until golden brown.
Filling: In saucepan combine cornstarch, flour, sugar and salt.
Gradually add water, stirring until smooth. Over medium heat, bring to
boiling, stirring occasionally; boil 1 minute until shiny and translucent.
Quickly stir some of hot mixture into yolks. Pour back into hot mixture;
stir to blend. Return to heat; cook over low heat; stir in lemon juice,
lemon peel and butter. Pour into pie shell. Preheat oven to 400 degrees.
Meringue: Beat egg whites with cream of tartar, at medium speed, until f
rothy. Gradually beat in sugar. Beat at high speed until stiff peaks form
when beater is slowly raised.
Spread meringue over lemon filling. Carefully sealing to the edge of the
crust and swirling the top decoratively. Bake 7 to 9 minutes, or until the
meringue is golden brown. Let cool completely, 2 ½ to 3 hours.
Pastry for 1 crust pie
Lemon filling:
¼ cup cornstarch
3 tbsp flour
1 ¾ cups sugar
1/4 tsp salt
4 egg yolks, slightly beaten
½ cup lemon juice
1 tbsp grated lemon peel
1 tbsp butter
2 cups water
Meringue:
4 egg whites
¼ tsp. cream of tartar
½ cup sugar
On a lightly floured surface, roll the pastry to an 11-inch circle, rolling
with light strokes from center to edge. Fold pastry in half; with fold in
center, carefully transfer to a 9-inch pie pan. Unfold; fit into pie pan.
Fold edge of crust under, press into an upright rim. Crimp edge
decoratively, using thumb and forefinger. Refrigerate ½ hour. Preheat
oven to 450° F. Prick entire surface evenly with fork. Bake 8 to 10
minutes, or until golden brown.
Filling: In saucepan combine cornstarch, flour, sugar and salt.
Gradually add water, stirring until smooth. Over medium heat, bring to
boiling, stirring occasionally; boil 1 minute until shiny and translucent.
Quickly stir some of hot mixture into yolks. Pour back into hot mixture;
stir to blend. Return to heat; cook over low heat; stir in lemon juice,
lemon peel and butter. Pour into pie shell. Preheat oven to 400 degrees.
Meringue: Beat egg whites with cream of tartar, at medium speed, until f
rothy. Gradually beat in sugar. Beat at high speed until stiff peaks form
when beater is slowly raised.
Spread meringue over lemon filling. Carefully sealing to the edge of the
crust and swirling the top decoratively. Bake 7 to 9 minutes, or until the
meringue is golden brown. Let cool completely, 2 ½ to 3 hours.
FOREVER ENDS by Carol HibbsA move to another part of the province is Gabrielle's greatest transition. It is a turning point she and her sons desperately need. A new and safe house would be a wonderful change, or so she hopes. The house is haunted, or possessed, or something too evil to even imagine.
Gabrielle isn’t planning on any romances, never mind falling in love with her gorgeous cabin building neighbour, Ryan. Bad things seemed to happen to people she loved. It is impossible to resist Ryan, and lunacy to assist Christina, the young girl that is either trapped somehow in Gabrielle's house, or trapped in someone's world. Her sons, friends, Ryan and his daughter, Tess, helps her to save Christina.
https://www.amazon.com/FOREVER-ENDS-Carol-Hibbs-ebook/dp/B01CTBC0GE