Guest guest Posted August 28, 2004 Report Share Posted August 28, 2004 Tom, you wanna make your own very presentable lemon meringue pie? It's easy, and my husband says he sleeps better when he knows it's in the fridge. Buy a graham cracker pie crust (or make your own, if you're a slave to the stove). Separate three eggs into yolks and whites. Put the yolks, plus a can of condensed (not Evaporated -- the one you want is the sweetened goo) milk, all beaten up with the juice and the zest of a lemon, into the crust. Make a meringue, using the egg whites, one fourth of a tsp. of cream of tartar and about a fourth of a cup of sugar, depending on what sugar shock you want to reach, and spread it over the custard part you've just created, making it pretty and being sure that the gooey white stuff extends to the edges. Bake it hot, about 400 degrees, for 5-15 minutes, watching carefully, to get the meringue done but not burnt. Then put it in the fridge and let it chill. If that's too much trouble, also makes a wonderful one, and a wonderful Key Lime Pie. I wish I could not imagine going back to work. Sigh. Cammie > You know I can't even imagine going back to work. I go back to my > Ortho on the 7th and am supposed to get another appt for my OS as > well but have not received that yet. Had some hamburger pie > tonight, very much like a meat loaf. I then had a piece of Marie > Calendar lemon merinque pie. yum! I ahd some taco bell pintos and > cheese as a treat this afternoon. What a taste! > > Sorry to hear you are still on straw and sounds like you still have > a tight jaw. Hang in there it will loosen up. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2004 Report Share Posted August 28, 2004 Tom, you wanna make your own very presentable lemon meringue pie? It's easy, and my husband says he sleeps better when he knows it's in the fridge. Buy a graham cracker pie crust (or make your own, if you're a slave to the stove). Separate three eggs into yolks and whites. Put the yolks, plus a can of condensed (not Evaporated -- the one you want is the sweetened goo) milk, all beaten up with the juice and the zest of a lemon, into the crust. Make a meringue, using the egg whites, one fourth of a tsp. of cream of tartar and about a fourth of a cup of sugar, depending on what sugar shock you want to reach, and spread it over the custard part you've just created, making it pretty and being sure that the gooey white stuff extends to the edges. Bake it hot, about 400 degrees, for 5-15 minutes, watching carefully, to get the meringue done but not burnt. Then put it in the fridge and let it chill. If that's too much trouble, also makes a wonderful one, and a wonderful Key Lime Pie. I wish I could not imagine going back to work. Sigh. Cammie > You know I can't even imagine going back to work. I go back to my > Ortho on the 7th and am supposed to get another appt for my OS as > well but have not received that yet. Had some hamburger pie > tonight, very much like a meat loaf. I then had a piece of Marie > Calendar lemon merinque pie. yum! I ahd some taco bell pintos and > cheese as a treat this afternoon. What a taste! > > Sorry to hear you are still on straw and sounds like you still have > a tight jaw. Hang in there it will loosen up. Quote Link to comment Share on other sites More sharing options...
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