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Tangy Lemon Pie

11 Jan

1 large Graham cracker crust

2 cups sugar

6 TBSP cornstarch

1 cup fresh lemon juice

8 large eggs

1/2 cup butter, melted

4 drop yellow food coloring.

 

Whisk together sugar and cornstarch in a heavy,non-aluminim saucepan; gradually whisk in lemon juice, eggs, and butter. Cook, whisking constantly, over medium low heat 8 to 12 minutes or until thick and bubbly. Remove from heat, add food coloring, and let stand 10 minutes. Pour into crust. Cover and chill 4 hours or until set.

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Icing for Petit Fours

31 Dec

3 cups sugar

1/4 tsp cream of tartar

1 -1/2 cups hot water

1 tsp vanilla

2 1/4 cups confectioners sugar, sifted

Combine granulated sugar, cream of tartar, and hot water in a heavy sauce pan. Cook over medium heat until syrup reaches 226 degrees on candy thermometer. Cool until lukewarm (110 degrees). Stir in vanilla. Gradually beat in confectioners sugar until icing is of good pouring consistency. tint with food coloring if desired. Pour over petit fours. Trim edges after completely cool. If icing starts to thicken, re-heat over boiling water

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