LEMON MERINGUE PIE
\n1 1\/2 cups sugar
\n3 tablespoons cornstarch
\n3 tablespoons all-purpose flour
\n1 1\/2 cups water
\n3 eggs
\n2 tablespoons butter or margarine
\n1\/2 teaspoon finely shredded lemon peel
\n1\/3 cup lemon juice
\n1 9 inch baked pastry Shell
\nIn a medium saucepan combine sugar, cornstarch, flour and a dash salt.\u00a0 Gradually stir in water.\u00a0 Cook and stir over medium high heat until thickened and bubbly.\u00a0 Reduce heat; cook and stir 2 minutes more.\u00a0 Remove from heat.
\nSeparate egg yolks from whites; set whites aside for meringue.\u00a0 Beat egg yolks slightly with a fork.\u00a0 Stir about 1 1\/2 cups of the hot mixture into the beaten yolks.\u00a0 (This is important — if you stir the yolks into the hot mixture you will have cooked eggs)
\nReturn mixture to saucepan.;\u00a0 bring to a gentle boil.\u00a0 Cook and stir 2 minutes more.\u00a0 Remove from heat.\u00a0 Stir in butter or margarine and lemon peel.\u00a0\u00a0 Gradually stir in lemon juice, mixing well.\u00a0 Pour hot filling into Baked Pastry Shell.\u00a0 Spread\u00a0 meringue over hot filling;\u00a0 seal to edge.\u00a0 Bake in a 350 degree oven for 12 to 15 minutes or until meringue is golden.\u00a0 Cool on a wire rack.
\nMERINGUE FOR PIE
\n3 egg whites
\n1\/2 teas vanilla
\n1\/4 teas. cream of tartar
\n6 tablespoons sugar
\nIn a small mixer bowl beat the egg whites, vanilla and cream of tartar at medium speed of an electric mixer about 1 minute or until soft peaks form.
\nSlowly and gradually add the sugar, about 1 tablespoon at a time beating at high speed of electric mixer until mixture forms stiff, glossy peaks and sugar is dissolved.\u00a0 Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage.
\nFLOUR PIE CRUST
\nMix 2 cups\u00a0 flour with 1 1\/2 teas. sugar.
\nCut 1\/3 cup margarine or butter into flour and sugar with a pastry cutter.
\nThen cut 1\/3 cup vegetable oil into this mixture.
\nAdd about 6 Tablespoons of milk — enough to make the crust form into a ball.
\nDivide the crust in half.\u00a0 Form a ball with your hands and lay it between two pieces of waxed paper that has been floured.\u00a0 Roll with a rolling pin.\u00a0 It helps to turn it over occasionally and even to pull the waxed paper off and rub a little flour in it.\u00a0 Remove top piece of paper and lay the crust in a pie tin.
\nPrick bottom of crust with a fork (lets the air out) and bake in about a 350 degree oven until lightly browned — about 10 minutes.
\nBake a crust only if the recipe you are using asks for that.\u00a0 For some pies, especially fruit, you put the filling in and then bake the pie.
\nGRAHAM CRACKER CRUST
\n18 graham cracker squares
\n1\/4 cup sugar
\n6 tablespoons butter, melted
\nPlace graham crackers in a plastic bag and crush into fine crumbs, measure 1 and 1\/4 cups crumbs.\u00a0 In a mixing bowl combine crumbs and sugar.\u00a0 Stir in melted butter, toss to thoroughly combine.\u00a0 Turn the crumb mixture into a 9 inch pie plate.\u00a0 Spread the crumb mixture evenly into the pie plate.\u00a0 Press onto the bottom and sides to form a firm, even crust.\u00a0 Chill about 1 hour until firm.\u00a0 Or, bake in a 375 degree oven for 6 to 9 minutes or till edges are brown.
\nKEY LIME PIE
\n1 can Sweetened Condensed Milk
\n4 egg yolks\u00a0 Save 3 egg whites for meringue and beat one separately.
\n1\/2 cup lime juice
\nBeat 1 egg white stiff.\u00a0 Fold into the above mixture.\u00a0 Put into baked pie shell.\u00a0 Make meringue and spread on top and bake until meringue is golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"
LEMON MERINGUE PIE 1 1\/2 cups sugar 3 tablespoons cornstarch 3 tablespoons all-purpose flour 1 1\/2 cups water 3 eggs 2 tablespoons butter or margarine 1\/2 teaspoon finely shredded lemon peel 1\/3 cup lemon juice 1 9 inch baked pastry Shell In a medium saucepan combine sugar, cornstarch, flour and a dash salt.\u00a0 Gradually stir […]<\/p>\n","protected":false},"author":17,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[6],"tags":[],"class_list":["post-1569","post","type-post","status-publish","format-standard","hentry","category-desserts"],"_links":{"self":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/1569","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1569"}],"version-history":[{"count":0,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/1569\/revisions"}],"wp:attachment":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1569"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}