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1 baked 9 inch pastry shell or crumb crust2 cups sugar6 tablespoons cornstarch1/8 teaspoon salt1 1/2 cups plain yogurt1/2 cup lemon juice1 teaspoon grated lemon rind3 egg yolks, well-beaten3 egg whites6 tablespoons sugar
Mix sugar, cornstarch, salt, yogurt, lemon juice and lemon rind in a heavy saucepan. Cook over moderate heat, stirring constantly, until mixture boils and thickens. Reduce heat and continue cooking, stirring constantly, for 2 to 3 minutes. Stir a little of the hot mixture into beaten egg yolks. Add to remaining hot mixture, mixing well. Continue cooking, stirring constantly, for 2 minutes. Cool slightly, stirring occasionally, and pour into baked pastry shell.Beat egg whites until stiff. Gradually beat in 6 tablespoons sugar. Spread meringue over filling. Bake at 325°F for about 15 minutes or until golden brown.
Beat egg whites until stiff. Gradually beat in 6 tablespoons sugar. Spread meringue over filling. Bake at 325°F for about 15 minutes or until golden brown.
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