HOMEMADE CREAM PIES

LEMON MERINGUE PIE

Have Ready:

1 pre-baked prepared or home-made pie crust shell

Preheat oven to 300°F.

Filling:

7 tablespoons cornstarch
1 tablespoon flour
1 3/4 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of two lemons
1 tablespoon butter
1/4 teaspoon salt
1/2 cup unstrained lemon juice

Sift together cornstarch, flour, and sugar. Whisk in boiling water, continuing to stir until mixture becomes smooth.
Cook the mixture in top of a double boiler for five minutes. Be sure the water in the double boiler is simmering before the five-minute count begins.

Meanwhile, beat four egg yolks. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly combine the egg yolks entirely with the remaining hot mixture. Stir in grated lemon rind, butter, salt, and lemon juice.

Stir constantly, continuing to cook until the egg yolks become smooth and thick.

Pour the filling into the baked pie shell. Cover with meringue (see below) while still warm, but not hot.


Meringue:

5 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice

Place salt and lemon juice in bowl and beat egg whites until stiff, but not separating. While beating, gradually add sugar.
Spread meringue on top of lemon filling.

Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops. Allow to cool before serving. Garnish with thinly sliced rounds of lemon dipped into coarse sugar or a fresh sprig of mint.


LEMON ICEBOX PIE

1 graham cracker crust
1 (4 oz.) can pink lemonade
1 can Eagle Brand milk
1 (6 oz.) Cool Whip

Mix milk, lemonade and Cool Whip together. Stir well. Pour into graham cracker crust and chill for 2 hours or until firm.


LEMON CHIFFON PIE FILLING

1/4 c. cornstarch
3/4 c. granulated sugar
Yolk of 2 eggs combined with 1/4 c. cold water
1 1/4 c. hot water
1/8 tsp. salt
Rind & juice of 2 lemons
2 tbsp. butter

Stirring constantly, combine cornstarch, granulated sugar and salt into a saucepan. Add the 2 egg yolks combined with 1/4 cup water slowly to form a paste. Then very slowly add the 1 1/4 cups hot water. Cook this mixture until thick. Then add the 2 tablespoons butter, rind and juice of 2 lemons. Cook again all together about 2 more minutes. While still hot fold into the following meringue.
Beat the whites of 2 eggs until they cling to bowl, then gradually add 1/4 cup granulated sugar and continue to beat with mixer until very stiff. While the above lemon chiffon mixture is still very hot, pour it slowly into the beaten egg whites and fold in gently. Let stand several minutes until slightly cool, then pour into a baked pie shell and let stand until absolutely cold.