Subj : 8/15 Lemon Meringue Pie 1
To   : All
From : Dave Drum
Date : Wed Aug 14 2024 15:45:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Preacher's Sour Cream Lemon Meringue Pies
 Categories: Pies, Pastry, Citrus, Dairy
      Yield: 12 Servings
 
      2    Baked 9" pie shells; cooled

MMMMM--------------------------FILLING-------------------------------
      2 c  Sugar
    1/4 c  + 2 tab cornstarch
    1/4 lb Butter; softened
      2 tb Fresh grated lemon rind
    1/4 c  + 2 tb FRESH SQUEEZED lemon
           - juice (PLEASE DON'T RUIN
           - THIS PIE WITH THAT BOTTLED
           - STUFF..UGH!)
      6 lg Egg yolks; beaten
      2 c  Milk
     16 oz Carton dairy sour cream

MMMMM--------------------------MERINGUE-------------------------------
      6 lg Egg whites; room temp
        pn Salt
    1/4 ts Cream of tartar
 
  Place sugar and lemon peel into a processor and process
  until lemon peel is finely minced. Place sugar mixture
  in a heavy-bottomed saucepan. Add cornstarch, butter and
  beaten egg yolks. Slowly stir in milk using a whisk over
  low heat, and stir constantly until thickened. This
  takes about 5-7 min. DO NOT SCORCH!!
  
  Cool completely in the refrigerator at least 3 hours.
  When completely chilled, whisk in the sour cream and
  return to refrigerator while preparing the meringue!!
  
  In a mixing bowl, combine the egg whites, salt and cream
  of tartar. Beat well with electric mixer and slowly add
  in 1/2 cup granulated sugar. Beat until stiff, but not
  dry...just until meringue holds a stiff peak when beater
  is lifted.
  
  Set oven @ 425.F/220.C.
  
  Divide the lemon filling between the cooled, baked
  crusts. Now top each pie with half of the meringue,
  making sure to seal the meringue all away around the
  edge of the pie touching the crust and mound high in
  the middle...use the back of a spoon to make little
  decorative swirls and peaks.
  
  Place pies in heated oven for about 6-10 minutes just
  long enough to set the meringue and slightly brown the
  top. Allow the pie to cool for at least 30 min before
  slicing.
  
  Chill any leftovers.
  
  Recipe by: Sister Linder (the preacher's wife)
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Chopped liver is the rough, down-country cousin of fois gras pate.
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