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November 16, 2013

Culinary Conversation: My, oh my, it’s pie!

(Continued)

NEW CASTLE —

  • 11⁄2 cups sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 11⁄2 cups water
  • 3 slightly beaten egg yolks
  • 2 tablespoons butter, cut up
  • 1⁄2 to 2 teaspoons finely shredded lemon peel
  • 1⁄3 cup lemon juice
  • 3 egg whites
  • 1 teaspoon lemon juice
  • 6 tablespoons sugar

Prepare baked pastry crust. In a medium saucepan, stir together the 11⁄2 cups sugar, cornstarch and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for two minutes. Remove from heat.

Gradually stir in about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and shredded lemon peel. Slowly stir in 1⁄3 cup lemon juice. Keep filling warm while preparing meringue.

For meringue, in a large mixing bowl beat the whites and 1 teaspoon lemon juice with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 tablespoons sugar, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves.

Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage. Bake at 350 for 15 minutes. Cool on rack for 1 hour. Chill 3 to 6 hours before serving.

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