Save To Recipe Box
Type the code shown
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.
Fruitcake with Mascarpone Chantilly
Orange Cream Parfaits
Fig Crème Brûlée with Blue Cheese
Choose which newsletter(s) you would like to subscribe to in the form below.
All Things Cheese