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Ultimate Lemon Meringue Pie

16 Jan

1 prepared graham cracker crust

1 cup sugar

1/4 cup cornstarch

1/8 tsp salt

6 large eggs, separated

1-1/2 cups water

1 TBSP lemon zest

1/2 cup fresh lemon juice

2 TBSP butter

 

Whisk together sugar , cornstarch, and salt in a large saucepan. Add egg yolks, then immediately but gradually whisk in water. Bring mixture to a simmer over medium heat, whisking often, 8 to 10 minutes, until thickened. Remove from heat, whisk in zest, lemon juice and butter. Keep warm.

Meringue:

1 TBSP cornstarch

1/3 cup water

1/4 tsp cream of tartar

1/2 cup sugar

4 large egg whites

1/2 tsp vanilla

Mix cornstarch and water in a small saucepan. bring to a simmer; whisking occasionally until thickened. Remove from heat when translucent and thickened. In a large mixing bowl, mix cream of tartar and sugar together. Beat egg whites until frothy. Add vanilla. Beat in sugar mixture, 1 TBSP at a time. Then add cornstarch mixture, 1 TBSP at a time until stiff peaks form. Pour warm pie filling into crust. Spoon meringue, starting at the edges, and then to the middle. Bake at 325 until browned, about 20 minutes on center rack of oven. Cool completely before serving.

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Key Lime Pie

11 Jan

1 prepared Graham cracker crust

2 (14 oz) cans sweetened condensed milk

1 cup fresh key lime juice

2 egg whites

1/4 tsp cream tartar

2 TBSP granulated sugar

 

Stir together milk and lime juice until blended. Pour in pie crust. Beat egg whites and cream of tartar at high-speed  until foamy. Add sugar, 1 TBSP at a time, beating until soft peaks form 2 to 4 minutes. Spread over filling, sealing edges. Bake at 325 for 22 to 25 minutes. Cover and chill 8 hours.

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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