W
Worker Bee
Guest
Base:
2 cups all purpose flour
1/2 cup sifted icing sugar
1 cup butter or margarine, room temperature
Filling:
1 + 1/3 cups granulated sugar
1/2 cup cornstarch
Dash salt
1 + 3/4 cups water
4 egg yolks, slightly beaten
2 tbsp. butter or margarine
2 tbsp. grated lemon peel
1/2 cup lemon juice
Meringue:
4 egg whites
1/4 tsp. cream of tartar
1/2 cup granulated sugar
In medium bowl combine flour and icing sugar. With pastry blender, cut in butter until mixture resembles coarse crumbs. Press into 13 x 9-inch pan. Bake at 350 degrees F 15 minutes. In medium saucepan, combine 1 + 1/3 cups granulated sugar, cornstarch and salt.
Gradually stir in water. Blend until smooth. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Stir about 1/2 cup of hot mixture into egg yolks. Return egg mixture to saucepan. Cook until mixture is bubbly (mixture will be very thick). Remove from heat. Stir in butter, lemon peel and lemon juice. Pour filling over base. In bowl of electric mixer beat egg whites and cream of tartar together until soft peaks form, about 1 minute. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a
time, beating at high speed until stiff peaks form and sugar is dissolved.
Spread meringue over hot filling. Bake at 350 F 20-25 minutes or until meringue is golden brown. Cool 1 hour.
Yield: 16 servings
2 cups all purpose flour
1/2 cup sifted icing sugar
1 cup butter or margarine, room temperature
Filling:
1 + 1/3 cups granulated sugar
1/2 cup cornstarch
Dash salt
1 + 3/4 cups water
4 egg yolks, slightly beaten
2 tbsp. butter or margarine
2 tbsp. grated lemon peel
1/2 cup lemon juice
Meringue:
4 egg whites
1/4 tsp. cream of tartar
1/2 cup granulated sugar
In medium bowl combine flour and icing sugar. With pastry blender, cut in butter until mixture resembles coarse crumbs. Press into 13 x 9-inch pan. Bake at 350 degrees F 15 minutes. In medium saucepan, combine 1 + 1/3 cups granulated sugar, cornstarch and salt.
Gradually stir in water. Blend until smooth. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Stir about 1/2 cup of hot mixture into egg yolks. Return egg mixture to saucepan. Cook until mixture is bubbly (mixture will be very thick). Remove from heat. Stir in butter, lemon peel and lemon juice. Pour filling over base. In bowl of electric mixer beat egg whites and cream of tartar together until soft peaks form, about 1 minute. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a
time, beating at high speed until stiff peaks form and sugar is dissolved.
Spread meringue over hot filling. Bake at 350 F 20-25 minutes or until meringue is golden brown. Cool 1 hour.
Yield: 16 servings