Friday, October 15, 2004

Lemon Meringue

My daughter baked this at her Foods Class. Although my kids share the same passion for cooking, my girl is better at baking, my son is better at making our kitchen messy. There is also the "weather-weather" factor here. Depending on the weather, they could be so interested in cooking but most of the time, they prefer to stay in their room. On days they show interest, heck I'll let them. I need a day off afterall. There is just one rule they have to adhere to..clean up after your mess or you get to be the kitchen helper for the day. It's nice to start them early in life. This is lifted from her school's Foods Class recipe book.
Graham Cracker Crust

1-cup crumbs (250 ml)
1/3 cup melted butter (75ml)
¼ cup sugar

Press into greased 8” or 9” or into smaller foil pie plates.
Then chill for 5 minutes.

Filling(the recipe calls for 2/3 cup sugar but she's learning from me)

1/2 cup sugar (150 ml) 3 egg yolks
¼ cup cornstarch (60 ml) 75 ml lemon juice
¾ cup warm water (200 ml) 2 tsp. margarine (10 ml)
Zest of lemon

Mix sugar and cornstarch in top of the double boiler with a wooden spoon. Gradually add warm water and cook over boiling water stirring constantly until mixture thickens, and almost boils. Remove from heat. Beat egg yolks, lemon juice and zest of lemon in a small bowl. Slowly add yolk mixture to cornstarch mixture, stirring constantly. Return top of double boiler to heat, stir until thick. Remove from heat and blend in margarine. Pour into baked pie shell.


3 egg whites
Pinch of cream of tartar
3 tbsp. sugar (45 ml)

Beat egg whites with cream of tartar until frothy. Gradually beat in 2 tbsp. sugar and continue beating until stiff and glossy. Pile meringue onto pie filling. Be careful to seal meringue to the crust all around the edge to prevent shrinking and weeping. Swirl or pull up point for decorative top. Bake 8-10 minutes at 350 or until delicately browned.

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