Acornell.2663
net.cooks
utcsrgv!utzoo!decvax!duke!harpo!vax135!cornell!gil
Thu Mar 25 10:43:05 1982
Kosher Lemon Meringue Pie
KOSHER FOR PASSOVER LEMON MERINGUE PIE
This recipe was lifted from the 4/14/81 issue of the S.F. Chronicle
Crust
-----
1 cup matzoh meal
2 TBS sugar
1/4 tsp kosher salt
1/4 tsp cinnamon
6 TBS pure vegetable shortening (KP)
Filling
-------
1 cup sugar
4 TBS potato starch
kosher salt
1/4 cup cold water
1/4 cup boiling water
3 egg yolks
1/2 cup fresh lemon juice
1 1/2 tsp grated lemon rind
Meringue
--------
1/4 tsp kosher salt
3 egg whites
1/4 cup sugar
Combine the first four crush ingredients. Add the shortening and cut in well.
Turn into a greased 9" pie plate. pressing to spread evenly. Bake in a
preheated 375F oven 18-20 minutes, until lightly browned. Cool.
Combine the first three filling ingredients in a saucepan. Stir in cold water
and mix well. Add boiling water and cook, stirring constantly until very thick.
Combine yolks and lemon juice and add very slowly to hot mixture. Cook over low
heat, stirring constantly until thickened. Add boiling water and cook, stirring
constantly until thickened. Add lemon rind. Cool. Turn into the crust. Top with
meringue, bring the outer edge to the crust to seal and prevent shrinkage.
Bake in a preheated 325F oven 15 minutes until brown.
Meringue: Add salt to white and beat until they stand in soft peaks. Gradually
add sugar and continue beating till stiff. Use as directed above.
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The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996
Bruce Jones, Henry Spencer, David Wiseman.
