"zxcvbob" > ha scritto nel messaggio
...
> Pandora wrote:
>> You have speak of this pie and I thinck I would like it very much because
>> I like lemon and I like meringue. Have you got a good recipe and a pic of
>> it?
>> TIA
>
>
> This is a pretty big recipe. For a 9" pie, multiply everything by 3/4.
>
> Lemon Meringue Pie (for 10" pan)
>
> 2 cups sugar
> 2 cups water
> 4 Tbsp flour
> 4 Tbsp cornstarch
> 1/8 tsp salt
> 3 Tbsp butter
> 1 tsp grated lemon peel
> 1/2 cup lemon juice
> 4 egg yolks (save whites for meringue)
>
> Combine sugar, water, starch, flour, and salt in medium saucepan. Cook
> over medium-high heat, stirring constantly, until thick and bubbly. Reduce
> heat to low and cook 2 minutes more. Beat egg yolks slightly. Slowly beat
> about 1 cup of the hot mixture into the egg yolks, then return the egg
> yolk mixture to the saucepan. Bring to a gentle boil, cook and stir 2
> minutes more. Stir in butter and lemon peel. Slowly stir in lemon juice.
> Pour hot filling into baked 10 inch pie shell. Top with meringue and seal
> to edges; bake in a 350 degree oven for about 15 minutes or until meringue
> is golden.
>
> [The meringue is just the stiffly beaten egg whites with a little sugar
> and cream of tartar. The crust is a simple flour/lard/water/salt pastry
> with no sugar or eggs in it]
>
> Best regards,
> Bob

Thank you Bob I have saved also this recipe. And I will try to make it. I
must only loooking for a pie pan. Do you think I can use an alluminium pan?
The one you use for cakes?
cheers
Pandora