• 8/15 Lemon Meringue Pie 1

    From Dave Drum@1:2320/105 to All on Wed Aug 14 15:35:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Preacher's Sour Cream Lemon Meringue Pies
    Categories: Pies, Pastry, Citrus, Dairy
    Yield: 12 Servings

    2 Baked 9" pie shells; cooled

    MMMMM--------------------------FILLING-------------------------------
    2 c Sugar
    1/4 c + 2 tab cornstarch
    1/4 lb Butter; softened
    2 tb Fresh grated lemon rind
    1/4 c + 2 tb FRESH SQUEEZED lemon
    - juice (PLEASE DON'T RUIN
    - THIS PIE WITH THAT BOTTLED
    - STUFF..UGH!)
    6 lg Egg yolks; beaten
    2 c Milk
    16 oz Carton dairy sour cream

    MMMMM--------------------------MERINGUE-------------------------------
    6 lg Egg whites; room temp
    pn Salt
    1/4 ts Cream of tartar

    Place sugar and lemon peel into a processor and process
    until lemon peel is finely minced. Place sugar mixture
    in a heavy-bottomed saucepan. Add cornstarch, butter and
    beaten egg yolks. Slowly stir in milk using a whisk over
    low heat, and stir constantly until thickened. This
    takes about 5-7 min. DO NOT SCORCH!!

    Cool completely in the refrigerator at least 3 hours.
    When completely chilled, whisk in the sour cream and
    return to refrigerator while preparing the meringue!!

    In a mixing bowl, combine the egg whites, salt and cream
    of tartar. Beat well with electric mixer and slowly add
    in 1/2 cup granulated sugar. Beat until stiff, but not
    dry...just until meringue holds a stiff peak when beater
    is lifted.

    Set oven @ 425.F/220.C.

    Divide the lemon filling between the cooled, baked
    crusts. Now top each pie with half of the meringue,
    making sure to seal the meringue all away around the
    edge of the pie touching the crust and mound high in
    the middle...use the back of a spoon to make little
    decorative swirls and peaks.

    Place pies in heated oven for about 6-10 minutes just
    long enough to set the meringue and slightly brown the
    top. Allow the pie to cool for at least 30 min before
    slicing.

    Chill any leftovers.

    Recipe by: Sister Linder (the preacher's wife)

    From: http://www.recipelink.com

    Uncle Dirty Dave's Archives

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