Lemon Pie Filling
2 tablespoons lemon rind, grated
3 tablespoons unsifted flour
1 tablespoon cornstarch
3 egg yolks, well-beaten
2 cups warm water
2 lemons juice
1 tablespoon butter, softened
3 egg whites, beaten
3 tablespoons sugar
- In a medium
size bowl mix egg yolks with sugar, grated lemon rind, flour,
cornstarch, softened butter and lemon juice.
- Gradualy add warm
water to the mixture and transfer to another dish over boiling water or
in double boiler.
- Cook until it
thickens (it should look on the spoon like cold honey), remove from the
fire, and when
cooled, pour it into a deep pie-dish, lined with pastry and bake.
- Beat 3 egg whites
with 3 tablespoons of sugar until stiff. Spread meringue over the top
of the baked pie, reduce heat and return to the oven to set and brown
|Did You Know?
are used to make lemonade, and as a garnish for drinks. Lemon zest has
many uses. Many mixed drinks, soft drinks, iced tea, and water are
often served with a wedge or slice of lemon in the glass or on the rim.
The average lemon contains approximately 3 tablespoons of juice.
Allowing lemons to come to room temperature before squeezing makes the
juice easier to extract.
Fish are marinated in lemon juice to neutralize the odor. The acid
neutralizes the amines in fish by converting them into nonvolatile
Lemon juice, alone or in combination with other ingredients, is used to
marinate meat before cooking: the acid provided by the juice partially
hydrolyzes the tough collagen fibers in the meat (tenderizing the
meat), though the juice does not have any antibiotic effects.
The grated rind of the lemon, called lemon zest, is used to add flavor
to baked goods, puddings, rice and other dishes. Pickled lemons are a
Moroccan delicacy. A liqueur called limoncello, typical of southern
Italy, is made from lemon rind.