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Receta Lemon Chiffon Pie Filling
by CookEatShare Cookbook

Lemon Chiffon Pie Filling
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Ingredientes

  • 1/4 c. cornstarch
  • 3/4 c. granulated sugar
  • Yolk of 2 large eggs combined with 1/4 c. cool water
  • 1 1/4 c. warm water
  • 1/8 teaspoon salt
  • Rind & juice of 2 lemons
  • 2 T butter

Direcciones

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