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The big squeeze Those with tart tooth may find lemony foods leave them puckered

August 25, 1993|By Eleanor Freemark | Eleanor Freemark,Contributing Writer Los Angeles Times Syndicate

3 egg yolks, well beaten

1/2 to 2/3 cup fresh lemon juice

1 to 2 teaspoons grated lemon peel

1 tablespoon butter or margarine

1 baked 9-inch pie shell


3 egg whites, room temperature

1 teaspoon vanilla

1/4 teaspoon cream of tartar

1/2 cup plus 1 tablespoon sifted powdered sugar

To prepare pie, use wire whisk to mix together granulated sugar cornstarch and salt in saucepan. Place over low heat and gradually stir in water. Add egg yolks, stirring constantly. Bring to boil over medium heat and boil 1 minute.

Remove from heat and stir in lemon juice, lemon peel and butter. Return to low heat, and cook and stir until mixture thickens. Pour filling into pie shell.

To prepare meringue, beat egg whites in large bowl until foamy, using electric beater. Add vanilla and cream of tartar and beat until whites form soft peaks. Add powdered sugar gradually and continue beating until stiff but not dry. Do not overbeat.

Spread meringue on cooled pie filling, sealing outer edges first. Using spatula, cover center of pie with meringue, making sure pie is completely sealed. Bake on lower third of oven at 350 degrees until meringue is light golden-brown, 8 to 12 minutes.


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