Sky-High Lemon Pie Recipe

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Sky-High Lemon Pie Ingredients

2 1/4 cup sugar
4 tbsp cornstarch
4 tbsp flour
1/4 tsp salt
2 cup water
4 eggs, separated
1 tbsp grated lemon rind
6 tbsp lemon juice
2 tbsp lemon extract
4 oz can toasted coconut chips
1 recipe plain pastry for 1 9 inch c, rust

A Recipe for
Sky-High Lemon Pie

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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Sky-High Lemon Pie Recipe
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This is a recipe for Sky-High Lemon Pie from the recipe cookbook of Recipes-to-go (Baking)

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Sky-High Lemon Pie

If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.
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Sky-High Lemon Pie Directions

Prepare pastry recipe. Roll out to a 12 " round on a lightly floured
pastry cloth or board; fit into a 9" pie plate. Trim overhang to
1/2"; turn under flush with rim & flute to make a stand-up edge;
prick well all over with a fork.

Bake in hot oven, 425, for 15 minutes or until golden; cool
completely on a wire rack

Mix 1-3/4 cups of the sugar, cornstarch, flour, and salt in a
medium-size bowl.

Heat water to boiling in a medium-size saucepan. Lower heat to medium;
slowly add sugar mixture, stirring gently but constantly. Cook,
stirring constantly, 5 to 7 minutes or until mixture holds a line
when cut with a spoon; remove from heat at once. Do not let mixture
boil.

Beat egg yolks slightly in bowl; stir in 1/2 cup hot mixture; quickly
stir back into mixture in saucepan. Cook, stirring constantly over
medium heat, for 3 minutes or until mixture thickens. Remove from
heat.

Stir in lemon rind, juice, butter or margarine until blended. Pour
into cool pastry shell.

Beat egg whites with lemon extract until foamy, white and double in
volume in bowl. Sprinkle in 1/2 cup sugar, 1 Tbsp. at a time,
beating all the time until sugar dissolves and meringue stands in
firm peaks.

Pile onto hot filling, spreading to edge of crust. This keeps
meringue from shrinking. Sprinkle with coconut chips, or place them
in a pretty pattern on top.

Bake in moderate oven, 350 F degrees, 12 minutes, or until peaks of
meringue are a golden brown. Cool completely on a wire rack before
cutting

From: A Collection of the Very Finest Recipes (Ever assembled into one
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Shared By: Pat Stockett

Serves: 1

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Sky-High Lemon Pie Recipe from the Recipes-To-go.com Baking Recipe Cookbook

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