Lemon Cream Pie
Prep
30m
Cook
5m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Filling:
| 3/4 cup sugar |
| 1/4 teaspoon salt |
| 2 Tablespoons cornstarch |
| 3/4 cup evaporated milk |
| 3/4 cup water |
| 1 Tablespoon lemon rind, grated |
Meringue:
| 3 large egg whites |
| 1/4 teaspoon cream of tartar |
| 3/4 cup white sugar |
Ingredients:
| 1 9 inch pie crust, baked and coolled |
Lemon Cream Pie Directions
- Mix together the filling. Cook and double boiler, Over boiling water 20 minutes.
- Remove from heat and stir into mixture two egg yolks slightly beaten. Cook 5 minutes
- Pour into cooled pie shell. Add beaten meringue And bake until brown.
- For the meringue: In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.
Notes
